67 Ratings
  • 5 star values: 46
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2

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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Gravy:

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

641 calories; 38.8 g total fat; 141 mg cholesterol; 5266 mg sodium. 22.8 g carbohydrates; 47.8 g protein; Full Nutrition


Reviews (54)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/08/2015
I love to make these! My mother was from Poland and she used sweet pickle instead...both have a great flavor. I also like the way you use the whole piece of meat and roll up. I would cut it up into 3 pieces and makes smaller rollups which is so much work. and I use toothpicks..my mother also made a saltine cracker stuffing (crushed crackers chopped onions 1 egg Kellogg's corn flake crumbs and milk) rollup along with the pickle ones. Thanks for posting and the idea of rolling up in one piece!
(9)

Most helpful critical review

Rating: 2 stars
12/04/2015
Not a fan. Didnt care for the flavor at all.
67 Ratings
  • 5 star values: 46
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2
Rating: 5 stars
06/08/2015
I love to make these! My mother was from Poland and she used sweet pickle instead...both have a great flavor. I also like the way you use the whole piece of meat and roll up. I would cut it up into 3 pieces and makes smaller rollups which is so much work. and I use toothpicks..my mother also made a saltine cracker stuffing (crushed crackers chopped onions 1 egg Kellogg's corn flake crumbs and milk) rollup along with the pickle ones. Thanks for posting and the idea of rolling up in one piece!
(9)
Rating: 5 stars
06/23/2015
Yeeeeesssssss! This is hands down my favorite recipe from Chef John. I was a little nervous about the pickle so I only used half and could have kicked myself for not adding it all. The entire family said it was great.
(6)
Rating: 5 stars
06/27/2015
love the food and the videos..i went to culinary arts and love making food..your simple step videos has made it easier for my husband to make beautiful great tasting food on his own and it makes me happy to see him so proud of himself so thank you and keep the food and videos coming:-)
(4)
Rating: 5 stars
06/26/2016
I have been making this my whole life! I as surprised to see almost the exact re pie as I always use. Having a very large family 6 children and 14 grandchildren I have to make a lot. Therefore I brown them and put them in the oven for an hour and half at 350. I serve with spaetzle and red cabbage. Delist! Right on Chef John.??
(4)
Rating: 5 stars
09/05/2016
Followed the recipe exactly. A bite putzy but absolutely worth it. A good rich beef gravy is a must. Used a choice bottom round steak that I cut down to 1/4 inch thickness then pounded to 1/8-1/16 thickness.
(3)
Rating: 5 stars
02/11/2016
My parents lived in Germany when I was a kid so I grew up on this. The only differences in how we make it are: 1) After browning the rolls we place in a 350 oven for 1 hour. 2) To make gravy we add baked drippings with mixed flour/water until it thickens stirring constantly. I also don't believe we've ever used paprika. So good! I also frequently make some with chicken for non-beef eaters. It is almost impossible to get it thin enough but the flavor is on point!
(3)
Rating: 5 stars
09/18/2015
Wow what a fantastic recipe! Simple and delicious! I was cooking for a small army (our 6 children plus a friend or 2) so I did modify the cooking method. I followed the recipe exactly right up to the point where you would return the rolls to the pan with the gravy to simmer on the stove until done. Since I was cooking 8 fairly large rolls I put them in a roaster poured the gravy over them (I made enough to cover them almost completely) covered the roster with foil and baked at 350 degrees for 90 minutes. When they were done I skimmed the grease (there was a lot) put the gravy back in the pan I browned them in and thickened it with a little slurry of flour and beef broth. The ONLY thing I might change next time is maybe going with thinner dill spears our cutting it down to 2 per roll. I will without a doubt be making this again!
(3)
Rating: 5 stars
10/30/2016
I made a dozen of these ahead of time then baked covered with foil for two hours at 350! I added a half sliced onion to the gravy mixture as it baked.
(3)
Rating: 5 stars
05/22/2016
Loved it as is! Also watched the video which isn't really vital but there were a few pointers which I can use elsewhere too. My German husband thought his grandmas was loose in the kitchen again.
(2)