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Chef John's Beef Rouladen

Rated as 4.57 out of 5 Stars

"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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1 h 50 m servings 641
Original recipe yields 2 servings


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  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.

Nutrition Facts

Per Serving: 641 calories; 38.8 22.8 47.8 141 5266 Full nutrition

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Most helpful positive review

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 ...

Most helpful critical review

Meat was ok, but it made the best gravy i have ever had

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Least positive

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 ...

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...

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. Theref...

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...

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 ...

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...

I made this for the first time this afternoon. It was fabulous. We made the Rouladin exactly as the recipe instructs but substituted one cup of red wine for one cup of the beef broth. We will...

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/...

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.