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Beef Rouladen

Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. —Karin Cousineau, Burlington, North Carolina
  • Total Time
    Prep: 35 min. Cook: 1-1/2 hours
  • Makes
    8 servings


  • 1/4 cup Dijon mustard
  • 8 slices beef top round steak (1/4 inch thick and 4 ounces each)
  • Salt and pepper to taste
  • 8 bacon strips
  • 1 large onion, cut into thin wedges
  • 3 tablespoons canola oil
  • 3 cups beef broth
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • Chopped fresh parsley, optional


  • Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.
  • In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
  • Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.
Nutrition Facts
1 each: 355 calories, 23g fat (7g saturated fat), 79mg cholesterol, 695mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 30g protein.

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  • Dawn
    Feb 22, 2020

    Fantastic recipe , we rolled asparagus in the steak and used tooth picks -we so easy and delicious!

  • PrplMonky5
    Jan 6, 2018

    I had two larger slices of top round steak (they were just a tad thicker than 1/4") that equaled 3/4lb. I didn't really measure out the mustard and onions, just sort of put it on, and then used 1 tbsp of real bacon bits (1 tbsp = 1 slice of bacon). Tied it with string. I think did the salt and pepper on the outside of the steak. I think I must have browned it too long (I did 3 minutes each side) because after simmering the beef broth for only 30 minutes, the steaks were overdone. Next time I'll increase the heat a tad and brown it for less time. Despite being over done, the meal was delicious! This is definitely something I want to try again and master because I know it will taste wonderful when it's done right. I wanted to try the recipe as-is before trying it with pickles like others suggested. Next time I'll do one regular and one with pickles.

  • Martin
    Dec 24, 2017

    This recipe is close to my grandmothers, except she cubes the onions small and then adds Kosher pickles (same amount) to the onions. It adds a full flavor profile to this recipe. I also use more of the onion/pickle mixture to add to the sauce and do not strain it. I like the texture of the sauce with the meats and onions etc in place instead of the strained version.This is a great start to make this dish your own.

  • BobbysChicagoBAbe
    Feb 28, 2017

    Great recipe! Everyone enjoyed it. No leftovers! Keeping in my files.

  • Muttnutt
    Feb 3, 2016

    I used honey mustard then followed the directions. I loved it, my husband said it was kinda bland. Maybe next time I will try using the pickle to give it more flavor.

  • HeidiMarieElke
    Oct 3, 2015

    I use dijon mustard - salt&pepper, fine diced onions,fine cut bacon, fine diced pickelsthen roll up, tie with string, brown, add water and let cook until tender. Then complete the gravey - it is a long process, but all woth the effort, it is super fabulous delicious. Seve with dumplings and red cabbage.....yummy - this is how my mom made it in northern Germany.

  • lvarner
    Sep 7, 2015

    Very good recipe! I added sliced carrots and sliced dill pickles with the bacon, to be more similar to other rouladen that I have had and enjoyed.

  • DeboraLynnFoley
    Aug 23, 2015

    My grandmother used to make rouladen but she used spicy brown mustard instead of dijon...and she also never put in pickles!!!!! I don't recall her ever using beef broth either...she just used the stock the way that it was for the gravy. After browning the rouladen, she would cover them with water, season it with salt and pepper, cut up an onion in it and put maybe just a little bit of extra mustard into it for flavor. Then, when it was done, she used to remove the rouladen and make a roux and make the gravy like was delicious and that is the way that I make it now as well!!!!!!

  • mkaskela
    Nov 25, 2014


  • kaschkek
    Apr 19, 2014

    I was so happy to finally find a rouladen recipe that didn't include pickles. I grew up with a German mother and she never put pickles in them. My mother in-law, who happens to be German, always put pickles in hers and I never liked it. She also cooked them to death so they were dry and tasteless. This recipe was perfect!!! Making again tomorrow for Easter.