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Beef Rouladen Recipe

Beef Rouladen Recipe

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 tender beef dish, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours YIELD: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 Jones Dairy Farm Dry-Aged 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


  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 8 servings.

Nutritional Facts

1 each: 355 calories, 23g fat (7g saturated fat), 79mg cholesterol, 695mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 30g protein.

Reviews for Beef Rouladen

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MY REVIEW User ID: 1665956 261930
Reviewed Feb. 28, 2017

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

Muttnutt User ID: 7162837 243169
Reviewed 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 User ID: 8556321 233918
Reviewed Oct. 3, 2015

"I use dijon mustard - salt&pepper, fine diced onions,fine cut bacon, fine diced pickels

then 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 User ID: 35803 232417
Reviewed 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 User ID: 8499651 231630
Reviewed 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 User ID: 6061564 12751
Reviewed Nov. 25, 2014


kaschkek User ID: 7405365 6374
Reviewed 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."

jennyallyngreen User ID: 7703132 8297
Reviewed Mar. 5, 2014

"My Oma and mother were from Germany. This new recipe I see floating around is not how they made it. My grandad spat it out, saying it's not right at all! You use thin steak with onions, pickle, and mustard rolled into it. Topped with sour cream and cooked until all the juices run together. It's the best thing you'll ever eat!"

judigebhardt-webster User ID: 714204 3198
Reviewed Mar. 5, 2014

"One very important ingredient is a pickle as opposed to green pepper. Gives better flavoring!! Grew up in my family's 5-star German restaurant in NYC........."

DViola User ID: 6210665 9265
Reviewed Jun. 19, 2013 Edited Oct. 23, 2013

"Recently made this for my wife's family and they loved it. My father-in-law was talking about it all night long. Definitely making this again."

5xamom User ID: 787516 9474
Reviewed Apr. 17, 2013

"This was very interesting! I added the pickle and we all loved it with the pickle and the pickle juice in the gravy! Thanks for the great recipe!"

kellyho User ID: 3284769 8293
Reviewed Dec. 5, 2012

"This is so delicious,fork tender! My husband raves about this!"

bingoqueen63 User ID: 750220 13782
Reviewed Nov. 2, 2012

"I made this several times after I seen it in the magazine. It is fantastic!!

Haven't made it in a while and was thinking about it the other day. I made it today and it is in the oven now. I also put a dill pickle and bacon cooked crispy in the center. This is a wonderful meal."

Grammy B User ID: 5347028 12646
Reviewed Aug. 13, 2012

"I didn't have any bacon on hand so I mixed a little liquid smoke into the dijon mustard. I added the dill pickle spear and otherwise followed the recipe exactly. DH and I really enjoyed this dish."

dverzic User ID: 762717 8761
Reviewed Apr. 22, 2012

"Like others I. Add dill pickle to the beef roll and then still in some sour cream at the end. Really good!"

deannasnz User ID: 6542477 7290
Reviewed Apr. 5, 2012

"Easier to make than I expected, and simply delish. I'll make it again."

bingoqueen63 User ID: 750220 200537
Reviewed Jan. 26, 2012

"I forgot to mention that I also cook the bacon til crispy. Don't like soggy bacon."

bingoqueen63 User ID: 750220 7288
Reviewed Jan. 26, 2012

"This is FANTASTIC!! I also add a dill pickle spear and a little pickle juice to the gravy. I also flour the rolls and then fry them. I have made this several times over the years and everyone loves them."

hunter6295 User ID: 1021074 4899
Reviewed Jan. 6, 2012

"I was so happy to find this recipe! My German mother-in-law used to make this all the time. She passed away about 15 years ago and I hadn't had it since. She put pickles in hers also. I will try adding them next time."

Honeytiger3m User ID: 6172997 8189
Reviewed Aug. 25, 2011

"Perfect!!! I'm from Germany as well, and this recipe is 99.999% the way my Oma, Mom and I all make it. The only thing we do different is add a dill pickle spear with the onion, and add a little pickle juice to the gravy for a bit of tang. Very authentic, very delicious. Make this recipe as is and you'll be serving the best German Sunday dinner!"

cathymoody User ID: 5947063 8760
Reviewed Apr. 26, 2011

"Excellent Flavor and very easy to make."

misscleocat User ID: 257578 4896
Reviewed Feb. 15, 2011

"My husband absolutely loved this recipe. I did cook the bacon until crisp-tender before rolling it inside the steak and I think it is the key to not having soggy bacon. Outside of that I followed the recipe exactly."

pjhhome User ID: 5478215 3196
Reviewed Nov. 12, 2010

"I've been making this recipe for years and it is always a hit. The beef comes out fork tender and it is the tastiest dish ever!"

horseymom User ID: 3115669 6335
Reviewed Dec. 5, 2009

" Since you grew up in Germany, I would consider your recipe authentic.  My question for you, though is, did your mom ever put the pickle in it?  My ex's DGM was from Furth, Germany, and her recipe, which I still make, does not use pickle either.  But when I tell people about it, I have been told many times that it's not authentic without the pickle.Your recipe is the same as mine but I don't use mustard.

What do you think about the pickle?     

dmicha4583 User ID: 2447330 3193
Reviewed Dec. 5, 2009

"OMG this recipe was a hit in my house. They ate it up and said next time make alot more.

Thank You!! Great recipe"

Rose6848 User ID: 96986 13761
Reviewed Mar. 2, 2009

"Re: beef Rouladen

I love this dish - Growing up in Germany, we made it just as above. Still fix it today, with boiled poataoes and red cabbage, for my family, without the mustard. It's always a great hit!

RD2Cook User ID: 1012768 9479
Reviewed Oct. 26, 2008

"I love this recipe, and so far, all of my guests I've served it to have had rave reviews. I agree about the soggy bacon, of which I'm not a big fan. I've actually cooked the bacon just a bit and then used it in the recipe, which helped. It tastes great and makes a great meal for company!"

Summy User ID: 1386846 9909
Reviewed Feb. 24, 2008

"I have made this recipe for more than ten years. My young children absolutely loved it back in the 90s. They would unroll the rouladen and take out the bacon (too soggy for them) and then eat every bit of beef. This recipe was recommended in Taste of Home to be served with Baked Mashed Potatos and Emily's Spinach salad, if I recall correctly, and it became my family's most requested meal. Try it! You'll like it. It's not hard to prepare and it smells terrific while it simmers. You can also cut slices of these rolls once they are cold, and serve as appetizers with dijon mustard. My Dad loves it this way!"

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