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
- bacon (I now use turkey)
- 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 (turkey), 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.
This recipe was shared in Meal Plan Monday.