Have you made or heard of rouladen before? This is a traditional German dish and one that I have made many times but not for years! This Traditional Beef Rouladen Recipe is pure comfort food and until the really warm weather hits, we are still wanting dishes like this.
Served up with some creamy mashed potatoes, creamy polenta, potato dumplings, or spaetzle and steamed veggies or red cabbage this is a great dinner for any weeknight (but you do need time for it to cook) or this recipe would be perfect for a Sunday supper. Another great beef meal is our Perfect Beef Wellington, a real show stopper.
What Cut of Beef Is Used for Rouladen?
In Canada, we can buy meat that is actually called inside round rouladen, which is thinly sliced and meant for this dish. You could also use round steak, which may also be known as a rump steak.
The dish consists of a bacon strip, onions, mustard, and sometimes a pickle rolled up inside.
This time I omitted the dill pickle, but in discussion with my girlfriend, Cheryl, she now chops hers up finely and adds it to the middle of the beef roll. What a great idea! Let’s dive into this recipe!!
How Do You Make Beef Rouladen?
Your beef slices should be no more than 1/2 an inch thick. Lay your beef out flat on a butcher block or large cutting board and brush on the mustard. Place a bacon strip in the middle and sprinkle with onions and parsley, salt, and pepper. This is also where you would add the pickle if using.
Roll up the steak and secure with toothpicks, repeat with the other steaks. Dredge the rolls in flour and fry the rolls with butter on medium-high heat until they are browned on all sides but not cooked through.
Place them in a casserole dish or dutch oven, leaving a little space in between each beef roll. Add water or beef broth to the frypan and scrape up the drippings, pour over the rouladen. Then add in the soy sauce (not traditional but delicious), Worcestershire sauce, and additional water or beef broth to come halfway up the rouladen.
Add the mushrooms and season to taste with salt and pepper. Bake it in the oven for 1 1/2 to 2 hours.
The gravy is simple and just needs a little thickening at the end, you could also add some red wine to the gravy for some additional depth of flavor. The meat is so flavorful being slowly cooked and with the wonderful ingredients stuffed inside and out.
Can I Make Rouladen in Advance?
The short answer here is yes, of course, you can. In fact, making it a day ahead will not only free up your time before serving the rouladen for dinner, but it will also enhance the flavors. Make the rouladen as you normally would and after it is done simply allow it to cool, cover and refrigerate for the next day. Make sure you take it out of the refrigerator a half-hour to an hour before reheating it, to allow it to come to room temperature.
Reheat it low and slow in your oven. You and your family or guests will love it!
Because this dish has German origins it is often served during Oktoberfest, a fall celebration featuring great food, singing, dancing and of course beer… a lot of beer! Spending time with family and friends eating great food and drinking beer shouldn’t only happen during Oktoberfest! You should plan events and gatherings throughout the year, and of course, serving up a fantastic dish like this will always be popular with everyone!!
This dish can be served with a dollop of sour cream and is fantastic all year round as it is a beloved dish that will be welcomed on the supper table.
Ingredients
Rouladen
Large inside round rouladen
Dijon mustard
Onion, finely chopped
Chopped parsley and more for garnish
Bacon
Salt and pepper to taste
Flour
Butter
Low sodium soy sauce
Worcestershire
Mushrooms, sliced
Gravy
Flour
Butter
Rich gravy, scrumptious bacon, onions and pickle, mustard, and topped with mushrooms, that is cooked on a slow braise! What is not to love about this traditional dish that has been around for ages.
Here is a sneak peek inside the rolls, they are so juicy, tender, and gorgeously flavored. I know you will be making this meal again and again.
Beef Rouladen
Pin it HERE
Old pin before new pictures!
Traditional Beef Rouladen Recipe

Traditional Beef Rouladen Recipe
A Traditional Beef Rouladen Recipe is pure comfort food and very easy to make. This is a dish that can be served any night of week or splendid for Sunday Supper also.
Ingredients
- 6 large inside round rouladen
- Dijon mustard
- 1/2 small onion, finely chopped
- 1/4 cup chopped parsley and more for garnish
- 6 slices bacon
- 6 - 1/4 dill pickle (optional)
- Salt and pepper to taste
- 1/3 cup flour
- 3 Tbsp. butter
- 3 Tbsp. low sodium soy sauce (not traditional but adds so much flavor)
- 1 Tbsp. Worcestershire
- 8 mushrooms, sliced
Gravy
- 2 Tbsp. flour
- 2 Tbsp. butter
Instructions
- Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Add the 1/4 pickle spear if using. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
- Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
- Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, and pour over the rouladen. Add in the low sodium soy sauce, Worcestershire, and additional water to come about halfway up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
- When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a saucepan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 188Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 627mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 6g
Comments & Reviews
Cheryl Voelk says
Wow! These look divine Tara! Yum!
Stacie @ Divine Lifestyle says
That sounds absolutely amazing. I love beef recipes like this that go heavy on the mushrooms and gravy. Om nom nom.
Ann says
Tara, you make the best recipes. That looks simply amazing. My grandmother made a version of this down here in the States, and it is ooooh so good! I will have to try your version.
Amy Desrosiers says
Yummy! This looks so creamy and mushroomy. I love that this would go awesome with some potatoes.
Liz Mays says
Oh I be the meat is just so flavorful! This sounds like a serious comfort dish. I’d love to try it out.
TColeman says
This dish sounds so delicious! I have got to give this a try some time soon.
lisa says
I love a great sauce with mushrooms! Now if I could just perfect my steak cooking!
Randa says
I love rouladen but I’ve never had a recipe for it. I’ll definitely have to try this.
Ann Bacciaglia says
I am always looking for new comfort food to try. Traditional Beef Rouladen looks so delicious. I am sure it will be a big hit with my family.
gingermommyrants says
I have never tried Traditional Beef Rouladen before. I will have to get the ingredients I need to make this on the weekend. I really enjoy hearty meals like this.
Kathy says
I’ve never tried this before. It looks really good minus the mushrooms. I’m not a fan of those. I’d still give this a try though.
Toni | Boulder Locavore says
This looks so good! A perfect meal to try this weekend!
Melissa says
With the weather getting cold again this dish seems so perfect to keep warm. My son is beginning to love mushrooms so it is perfect.
Tammy says
What type of meat can you substitute? Never heard if the one in recipe. Live in US.
Tara Noland says
Just ask your butcher for the best. You may have rouladen and not know it. It is an inside round cut. This is from wikipedia, “The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices.”
Felicity says
Could I use Veal Schnitzels with all the filling inside? Felicity Isserow
Tara Noland says
Sure why not, enjoy!!
Horst says
Hanger meat, it will be a big Rouladen, you can call it elephant trunk.
If you find a butcher to slice thin pork sureloin
Have fun
Patty says
This looks so wonderful. I love German cooking, in fact sauerbraten is one of my favorite dishes. I’ll have to add this to recipe list
Claudia Krusch says
It looks soooo good! I can’t wait to try them!
Brianne says
I’ve never tried this before! I am so going to make this for the kiddies!
Clarissa says
Rouladen is actually a German dish this is not the traditional German dish but does look go
Shanny says
When did you add the 3 Tbsp. low sodium soy sauce
1 Tbsp. Worcestershire?
Don’t see it in the instructions
Tara Noland says
So sorry, I hate when I do an omission but thank you so much for bringing it to my attention. You add in with the water, I have made the changes.
Richard J. says
Can these be made in a slow cooker.My mom use to cook them in her Dutch Oven on the stove.Please advise.
Tara Noland says
Although I have never tried it Richard but I would say yes for sure they can!
Sandy says
So very good! Did not thicken heavy as I had Getman potatoes salad with it. Great recipe!
Tara Noland says
So glad you liked it. I always look forward to making this one!!
Dione says
Made this for my hubby and it was phenomenal. Our bacon was a bit too smokey for me (and almost dominated the flavor) but my husband loved that aspect. Served with spaghetti in oil and garlic and some roasted vegetables, and it was a big hit! I love that it goes into the oven to finish off, making it a great dish for company.
Tara Noland says
So glad you liked it, always one of our faves!
Pat says
Made for hubby , but he liked me to do a stuffing with mushrooms for the center and the rest the same. not German I guess but he loved it and even though it was not what I was used to it was good.
Tara Noland says
So glad you enjoyed it and made it your own. Cheers!!
R.Lum says
Made this last night and it was phenomenal! All the flavors were distinct and rich, and infused in the gravy. Such an amazing and easy dish. Made this with spaetzle and red cabbage, but I think we would have loved this more with mashed potatoes.
Tara Noland says
We definitely love to make rouladen here. I am thrilled that you loved it too!
Franz says
never use soy sauce or Worcestershire to Rouladen
Tara Noland says
I guess it is to each his own that what makes family recipes special.
Monika C Kish says
For authenticity you have to have pickles and most like carrot. But it’s not rouladen without the pickle
Tara Noland says
I do it both with and without the pickle, lovely both ways.
Mike says
Traditional????
No pickles
Soy sauce in Rouladen?
This is NOT a traditional recipe!
Tara Noland says
This was a family’s traditional recipe that was handed down in generations. Maybe things got altered over time.
Alex says
I think she mentioned that in her description
RTC Foods says
Awesome recipe you have and for sure those are quality beef meats you used. Quality meat provides the best tastes for sure.
Carol Schultz says
Just copied this. My MIL used to make this and I loved it, although she didn’t use soy sauce or worchestershire or mushrooms but for sure, pickles. I did make it a few times for hubby but since he passed I haven’t made it. Will try it some tims when the kids are here but will skip the mushrooms as we are not big fans.
Tara Noland says
The soy and Worcestershire just add more depth to the recipe. For sure add pickles if you like and omit the mushrooms. Make it your own, it is a great comfort food dish for fall and winter!! Enjoy!!
Monica says
Hi, just wanted to say how surprised and happy I was to see your recipe. Rouladin is a family favourite at my house and my kids ( all grown now) still ask for it for there birthdays or special occasions. There are some small differences in recipes but I’m sure that’s true to all family recipes over time. It’s something my grandmother taught me and I’ve shared with my family.
Tara Noland says
Yes, all recipes are slightly different as you would add in a bit of this or a bit of that and then call the recipe your own! We love rouladen here too!
Cathy says
This was delicious! Very easy to assemble all the ingredients too. I diced gherkins as I didn’t have sliced sandwich pickles. Will definitely make this again.
Tara Noland says
So glad you liked it, it is also one of my favorites.
L says
Going to make this but will transfer to slow cooker instead of oven. Will see…
Kelly says
This recipe is amazing. I am American but living in Austria now. I’ve made this for my Austrian in-laws and it a HUGE hit. My FIL, in particular, loves it! I making it again tomorrow for our Sunday lunch and serving it with red cabbage and potatoes.
Tara Noland says
I am so glad you are enjoying it. Thanks for taking the time to tell us.
dale says
where do you put the pickles not mentioned in the directions
Tara Noland says
Sorry, we don’t use the pickle in the pictures or recipe but you can lay it on top of the bacon and then finish up and roll. I have added it to the recipe.
Ruth Bernhardt says
I mix chopped dill pickles with the chopped uncooked bacon and the onion. Then I pile a large spoonful of the filling at one end of the salted, peppered, and mustard covered slice off meat, roll it up, and secure with a toothpick.
Tara Noland says
Mmmm, great idea, we are actually making this recipe again today!!
Mary M Warren says
Can you give an idea of how many ounces/pounds of beef to use? I would feel more comfortable making this if I had that information.
Tara Noland says
I am not sure how many ounces of beef, go to the grocery store or see the butcher for slices of rouladen.
Carla says
Hi Tara – this is so delicious! I am making this for 8 dinner guests and I am making it up the day before to reheat. Question, do you think I should go ahead and make the gravy after baking the rouladen and then pour it back over the rouladen to reheat the next day? Or should I bake the rouladen, refrigerate, reheat the next day and finish the gravy??? I am trying to make it as simple as possible the day of the dinner. . . . . . .thoughts?
Tara Noland says
Hey Carla, I would make it all up with the gravy and then reheat and serve. The gravy will keep it tender and moist. Enjoy!!
Carla says
I can hardly believe how quickly you responded!!! Thank you so much Tara. I am going to check out your other recipes as well.
Merry Christmas to you and your family!
Tara Noland says
I try to respond quickly if you have a question like yours and want a speedy answer. Merry Christmas to you too, enjoy the recipes and feel free to ask as many questions as you like.
Laura says
Has anyone really tried the recipe to give a review.
Tara Noland says
There are lots of reviews further on, the initial ones were when the recipe just came out and people were remarking on it.
Elaine Dickerson says
Made it for dinner tonight! We (hubby and I) enjoyed it and will make it again – – IF I can find the meat! I wasn’t a big fan of all the soy, so next time I’ll use less and I’ll remember to add some nutmeg! It was relatively easy to put together – which is a big plus for me! Thanks for sharing!
Elaine
Tara Noland says
Take out the soy for sure, it is there to give a deeper umami flavor. Cheers!
Pamela S Diehl says
My husband has German ancestry. So
I, as an Irish background, who cooking is my zen, made it. So much fun as well as delicious.
Tara Noland says
It is a fun recipe to make and to enjoy!!
MaryAnn Coy says
Hmmm. In a pinch you could substitute a good quality dill pickle relish, amount to taste. I can no longer perform the knife skills I learned in the restaurant trade many years ago. To attempt to mince dill pickles would likely result in amputation of a digit. It isn’t fun to have to resort to a food processor, a pair of herb mincing scissors and a mandolin to do the knife work that was so easy for me, it takes some of the creative fun out of cooking. But one must compensate to keep having home cooked meals.
As for the meat, it’s so expensive and cut in such small thin steaks, that I may need to divide the recipe into individual rouladens. I haven’t seen a large enough piece of beef to make a single one since some time before Covid 19 changed our lives and food delivery systems, likely forever. Supply chain issues are still a major issue in the US North East. Our prices are higher, and supplies still limited, that increases the prices even higher. But I will adapt as necessary to try this out. It really sounds good and my husband is of German background, 2-3 generation. I know he will like it.. Thanks for the recipe. I’ve had it on my Beef Meals Pinterest Board for sometime. But rediscovered it during board maintenance today. It’s sad that so many recipes I’ve saved are no longer useable, due to the changes of recent years. So many bloggers have had to discontinue blogging and sell their domains, or haven’t time to maintain their recipes, so many broken links as well. But I’m glad you are still going strong, with your family friendly, practical, and budget friendly recipes. Your newsletter is still in my inbox everyday, and is one I always open and read.