Bundles of bacon and onion wrapped in beef and simmered to melt-in-your-mouth perfection.
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I first began making this dish when we lived in Germany. It has remained a family favorite ever since.
To Make Beef Rouladen, You Will Need:
- round steaks or sirloin that are sliced thin (“for rouladen”)
- whole grain Dijon mustard
- salt & pepper
- beef broth
- cold water
- corn starch or tapioca flour/starch
- large skillet with lid
Watch Me Make This Rouladen recipe:
More German Recipes that You May Also Like:
- How to Make Traditional Sauerbraten
- Homemade Brotchen
- How to Make Bavarian Soft Pretzels
- How to make classic German Schnitzel
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
- 1 1/2 lb round steaks or sirloin that are sliced thin ("for rouladen")
- 1/2 c whole grain Dijon mustard
- salt & pepper
- 1 onion, thinly sliced
- bacon (1/2 slice for each piece of steak)
- 1 Tb oil
- 1 quart beef broth
- 3/4 c cold water
- 1/3 c corn starch (or 2 Tb tapioca flour/starch)
- To begin, cut the bacon slices in half.
- Take one slice half and lightly salt & pepper it.
- Spread a thin layer of mustard over the end of the beef.
- Place some sliced onion on one end.
- Place a half slice of bacon over the onion.
- From the end with the bacon onion, roll the steak up and secure with a couple toothpicks. Repeat with all.
- In a large skillet (that has a lid) heat the oil over medium heat.
- Place the rouladen rolls in the skillet and brown them as best you can on all the sides that you can.
- Pour in the beef broth. Bring it to a boil, reduce the heat to a simmer. Place the lid on the skillet and let it simmer for about 1 1/2 hour. Turn the rouladen over half way through.
- When they have cooked, move the rouladen to a platter. Remove the toothpicks and cover the platter with foil to keep warm.
- Pour the broth from the skillet through a sieve into a saucepan.
- Bring the broth to a gentle boil. While it is reheating, whisk together the cold water and corn starch. Pour half of the cornstarch water into the boiling broth. Stir. Let it return to a gentle boil. If it isn't thick enough, add more of the cornstarch water, and bring to a boil again.
- Serve the rouladen, topped with gravy, with some couscous or mashed potatoes, or even rice if you like.
If you want, you could put some pickle relish or thin slices inside when you roll it up, as another variation.
Paleo Option: This recipe is easily made "paleo." Simply make sure that the mustard you use does not contain sugar, and thicken the broth with the tapioca starch. Done!
Amount Per Serving: Calories: 473Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 157mgSodium: 1357mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 53g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This recipe was shared in Meal Plan Monday.