Chef John's Beef Rouladen


For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Additional Time:
5 mins
Total Time:
1 hrs 50 mins
2 servings


  • 2 (6 ounce) (1/4 inch thick) slices of beef round

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons Dijon mustard

  • 4 strips bacon

  • paprika, or to taste

  • ½ onion, sliced into half-rings and separated

  • 6 dill pickle spears

  • 1 tablespoon vegetable oil


  • 2 tablespoons butter

  • ¼ cup all-purpose flour

  • 3 cups beef broth

  • salt to taste


  1. Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.

  2. Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.

  3. Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.

  4. Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.

  5. Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

    close up view of a Beef Rouladen garnished with gravy and fresh herbs, served on a plate with red cabbage and mashed potatoes with gravy

Nutrition Facts (per serving)

641 Calories
39g Fat
23g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 641
% Daily Value *
Total Fat 39g 50%
Saturated Fat 16g 79%
Cholesterol 141mg 47%
Sodium 5266mg 229%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 48g
Vitamin C 4mg 22%
Calcium 55mg 4%
Iron 6mg 32%
Potassium 808mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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