Classic German Rouladen


  • 4 beef round steaks, pounded to 1/4 inch thickness
  • 4 slices bacon
  • 1 large onion, chopped
  • 1/2 cup mustard
  • 4 dill pickle spears
  • 4 tablespoons vegetable oil
  • 2 cups beef broth
  • 1/2 cup red wine
  • 2 tablespoons flour
  • Salt and pepper, to taste
seared beef rouladen on bed of vegetables



  1. Preheat your oven to 325°F (165°C).
  2. Lay out the beef round steaks on a cutting board.
  3. Spread a tablespoon of mustard on each steak, leaving a small border around the edges.
  4. Place a slice of bacon, some chopped onion, and a dill pickle spear on each steak.
  5. Roll up the steak and secure with toothpicks or kitchen twine.
  6. Heat the vegetable oil in a large skillet over medium-high heat.
  7. Brown the beef rolls on all sides, about 8-10 minutes total.
  8. Remove the beef rolls from the skillet and place them in a baking dish.
  9. In the same skillet, add the flour and cook for 1-2 minutes, stirring constantly.
  10. Add the beef broth and red wine to the skillet, stirring to combine.
  11. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
  12. Pour the sauce over the beef rolls in the baking dish.
  13. Cover the baking dish with aluminum foil and bake for 2 hours.
  14. Remove the foil and bake for an additional 30 minutes or until the beef rolls are tender.
  15. Serve hot with the sauce spooned over the top.

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