Beef Rouladen
Easy Traditional Homemade Beef Rouladen — A Healthy Comfort Classic
There’s something about Beef Rouladen that smells like Sunday afternoon and family stories. My grandma used to roll each slice with the patience of someone who knew comfort was made slowly — a mustard-brushed beef wrap, seared until caramelized, and braised until fall-apart tender. Beef Rouladen is a traditional German dish that’s perfect for a cozy weeknight dinner, a Sunday family meal, or even holiday gatherings when you want something warm, homemade, and a little nostalgic.
Serve this easy Beef Rouladen when you want to feed a crowd with minimal fuss, or when you crave a healthy, protein-rich meal that feels like a hug on a plate.
🧂 Ingredients:
- 4 large slices beef top round or flank steak (about 6–8 oz / 170–225 g each)
- 4 slices bacon (or turkey bacon for a leaner option)
- 1 medium onion, finely chopped (or 2 small)
- 4 dill pickles, or 4 long spear gherkins, sliced lengthwise
- 2 tbsp German mustard or Dijon mustard
- Salt and freshly ground black pepper
- 2 tbsp oil (vegetable or canola) for browning
- 1 1/2 cups (350 ml) beef broth (or low-sodium broth)
- 1/2 cup (120 ml) dry red wine or extra broth (optional, but delicious)
- 2 bay leaves
- 1 tsp dried thyme or a few sprigs fresh thyme
- 2 tbsp butter (optional, for richer gravy)
- 1–2 tbsp all-purpose flour or 1 tbsp cornstarch (for thickening gravy; use cornstarch for gluten-free)
- Fresh parsley, chopped (for garnish)
Yields: 4 servings. Prep time: 20–30 minutes. Cook time: 1.5–2 hours braise. Total: about 2 hours.
👩🍳 Directions:
- Pound the beef: Lay each beef slice between plastic wrap and gently pound to about 1/4 inch (6 mm) thick. Season lightly with salt and pepper.
- Spread mustard: Spread about 1/2 tbsp mustard over each slice, leaving a 1/2-inch border.
- Add filling: Place 1 bacon slice (or folded turkey bacon), a tablespoon of chopped onion, and one pickle spear near the short edge of each slice.
- Roll tightly: Roll each slice tightly away from the filling and secure with toothpicks or kitchen twine.
- Brown the rouladen: Heat oil in a large skillet or Dutch oven over medium-high heat. Brown rouladen on all sides, about 2–3 minutes per side, until well caramelized. Work in batches if needed.
- Deglaze the pan: Remove rouladen briefly to a plate. If using wine, pour it into the hot pan and scrape up browned bits (deglaze) — simmer 1–2 minutes. If not using wine, skip to the next step.
- Add braising liquid: Return rouladen to the pot, add beef broth, bay leaves, and thyme. The liquid should come about halfway up the rouladen. Bring to a gentle simmer.
- Braise: Cover and transfer to a preheated oven at 325°F (160°C), or simmer gently on the stovetop over very low heat. Braise for 1.5 to 2 hours, until the beef is fork-tender. Tip: check at 90 minutes — if still firm, continue until tender.
- Make the gravy: Remove rouladen to a warm plate and skim excess fat if needed. Discard bay leaves and thyme stems. Mix 1–2 tbsp flour with cold water to form a slurry (or 1 tbsp cornstarch with 2 tbsp cold water for gluten-free). Stir into simmering sauce and cook 3–5 minutes until thickened. For richer gravy, whisk in butter at the end.
- Serve: Return rouladen to the sauce or plate and spoon gravy over top. Garnish with chopped parsley. Serve hot with mashed potatoes, spaetzle, buttered noodles, or a big scoop of braised red cabbage.
Cooking tips:
- Keep rolls tight to prevent filling from escaping.
- Browning is flavor — don’t rush it.
- If the sauce reduces too much while braising, add a splash more broth.
- Toothpicks are fine for serving, but remove them before eating.
💡 Tips & Variations:
- Low-carb / Keto: Skip flour; thicken gravy with a xanthan gum pinch or simmer longer to reduce. Serve over cauliflower mash or roasted veggies instead of potatoes.
- Gluten-free: Use cornstarch to thicken gravy and ensure mustard is gluten-free. Use GF breadcrumbs if using any bread-based thickeners.
- Leaner option: Use turkey bacon or omit bacon and add extra onion for flavor. Choose lean top round and trim fat.
- Vegan/Vegetarian alternative: Use thinly sliced and pounded seitan or eggplant strips as the “meat.” Replace bacon with smoked tempeh or marinated mushrooms, use vegetable stock, and braise similarly (reduce braise time — about 45–60 minutes).
- Slow cooker: After browning, add rouladen and liquid to slow cooker; cook on low 6–8 hours or high 3–4 hours.
- Instant Pot: Sear on Sauté, add liquid, and pressure cook 30–35 minutes with natural release.
- Make-ahead & storage: Cooked rouladen keeps in the fridge up to 3–4 days. Freeze cooked rouladen (in sauce) up to 3 months — thaw overnight in fridge and reheat gently. Assembling raw rouladen and freezing before cooking works too; thaw before braising.
- Serving ideas: Classic sides include mashed potatoes, spaetzle, braised red cabbage, or a bright green salad to cut the richness. Add pickles on the side for that tangy bite.
🩺 Health & Lifestyle Tie-in:
Beef Rouladen is a protein-rich dish offering iron and vitamin B12 — important nutrients for energy and muscle repair. By choosing lean cuts, using less bacon, and serving plenty of vegetables, you can make this traditional favorite a healthier weeknight option. Cooking homemade meals like this one also helps your wallet and long-term health: eating at home more often can reduce grocery costs compared to eating out and lower your risk of diet-related health issues over time — small choices now can save money on health care later.
If you’re tracking heart-healthy eating or budgeting for wellness, swapping heavier sides for steamed greens or cauliflower mash is an easy step toward better health (and potentially fewer medical bills down the road).
❤️ Conclusion
There’s real warmth in a pot of slow-braised Beef Rouladen — it’s the kind of meal that makes leftovers feel like a treat. If you make this easy, traditional, homemade Beef Rouladen, tell me how it went in the comments or tag me in your photos — I’d love to see your version and any delicious twists you try!
#fblifestyle
Beef Rouladen
Ingredients
Method
- Pound the beef: Lay each beef slice between plastic wrap and gently pound to about 1/4 inch (6 mm) thick. Season lightly with salt and pepper.
- Spread mustard: Spread about 1/2 tbsp mustard over each slice, leaving a 1/2-inch border.
- Add filling: Place 1 bacon slice (or folded turkey bacon), a tablespoon of chopped onion, and one pickle spear near the short edge of each slice.
- Roll tightly: Roll each slice tightly away from the filling and secure with toothpicks or kitchen twine.
- Brown the rouladen: Heat oil in a large skillet or Dutch oven over medium-high heat. Brown rouladen on all sides, about 2–3 minutes per side, until well caramelized. Work in batches if needed.
- Deglaze the pan: Remove rouladen briefly to a plate. If using wine, pour it into the hot pan and scrape up browned bits (deglaze) — simmer 1–2 minutes. If not using wine, skip to the next step.
- Add braising liquid: Return rouladen to the pot, add beef broth, bay leaves, and thyme. The liquid should come about halfway up the rouladen. Bring to a gentle simmer.
- Braise: Cover and transfer to a preheated oven at 325°F (160°C), or simmer gently on the stovetop over very low heat. Braise for 1.5 to 2 hours, until the beef is fork-tender. Tip: check at 90 minutes — if still firm, continue until tender.
- Make the gravy: Remove rouladen to a warm plate and skim excess fat if needed. Discard bay leaves and thyme stems. Mix 1–2 tbsp flour with cold water to form a slurry (or 1 tbsp cornstarch with 2 tbsp cold water for gluten-free). Stir into simmering sauce and cook 3–5 minutes until thickened. For richer gravy, whisk in butter at the end.
- Return rouladen to the sauce or plate and spoon gravy over top. Garnish with chopped parsley. Serve hot with mashed potatoes, spaetzle, buttered noodles, or a big scoop of braised red cabbage.
