0 from 165 votes
Beef Rouladen
This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 10 mins
Servings: 6
Calories: 153 kcal
Course:
Main Course , Dinner
Cuisine:
German
Ingredients
- 6 slices beef round or thinly sliced flank steak*, ¼-inch
- 3 tablespoons yellow mustard
- 6 slices Bacon uncooked
- 1 white onion or yellow onion, thinly sliced
- 6 dill pickles
- 1 tablespoon butter
- 2 cups reduced sodium beef broth
- ¼ cup dill pickle juice
- 1 can mushrooms with juices, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Gravy
- 3 tablespoons cornstarch more as needed
- prepared mashed potatoes or elbow macaroni for serving
Instructions
- Preheat the oven to 325°F.
- Place the beef slices on a cutting board and gently pound with a meat tenderizer to ¼-inch thickness.
- Spread a thin layer of mustard over each slice and season with salt and pepper.
- Add a slice of bacon to each piece of beef and top with onions and a dill pickle.
- Roll each rouladen jelly-roll style and secure with toothpicks or kitchen twine.
- In a Dutch oven, heat the butter over medium heat. Add the beef rolls and brown on each side.
- Add the beef broth to the Dutch oven, scraping up any brown bits in the bottom of the pan. Add the canned mushrooms with juices if using and ¼ cup pickle juice (and extra onions if desired). Cover and roast 90-120 minutes or until fork-tender.
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To Make Gravy
- Transfer the rouladen to a plate and cover with foil to keep warm, leaving the juices in the Dutch oven.
- Heat juices over medium-high heat until boiling, making sure to scrape up any brown bits. In a small bowl, mix cornstarch with 3 tablespoons of cold water. Slowly add the cornstarch mixture to the boiling broth while whisking to reach the desired thickness. You may not need all of the cornstarch mixture.
- Serve Rouladen over mashed potatoes or elbow macaroni with gravy.
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Notes
- *Beef should be about 8-10 inches long, 4.5-inches wide and ¼-inch thick. If the beef strips aren’t long enough, it’s okay to overlap two shorter pieces a bit.
- I prefer to roast cook beef rouladen in the oven but it can be covered and gently simmered on the stove for about 45-55 minutes or until tender.
- Store leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven or in the microwave until heated through.
Nutrition Information
Calories
153
(8%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
1112mg
(46%)
Potassium
300mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
177IU
(4%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153 | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 1112mg | 46% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.