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Beef Rouladen

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Beef Rouladen is a German dish that my friend introduced me to a long time ago. I make it in the fall when I start of hear the word Oktoberfest. If you have a meat and potatoes household you will love this recipe.

Rouladen comes from the word to roll. This rolled meat dish starts with thinly sliced beef topped with mustard, bacon and onions then rolled up around a pickle. In my recipe it is braised with red wine and beef stock then thickened with cornstarch to make delicious gravy. And this recipe makes a generous portion of gravy.

If you look at the grocery store meat counter you might see packages of rouladen. If not just ask for it, every butcher knows what it is.

Cook Once, Eat Twice – Beef Rouladen

Most home cooks are pretty happy to find a nice meal in the freezer. My husband insists of calling this ‘leftovers’. But I shopped, prepared and cooked enough food for two meals, then I intentionally put some in the freezer for another meal. How is that left over? The night I serve that meal out of the freezer I think it was smart planning. Some days I might even say brilliant!

This recipe can easily be halved but I listed the ingredients to make eight rolls. So go ahead and make it for company or make enough so you can freeze some for another night.

Flour vs Cornstarch for Gravy

If you have done any amount of gluten free cooking you are probably familiar with cornstarch as a thickening agent. As I talk to people about what and how they cook it seems to me that people learned to use either wheat flour or cornstarch as a thickener. If you came from the wheat flour side making the switch to thicken sauces with cornstarch is pretty easy.

Substitute half the amount of cornstarch for flour. In a recipe calling for two tablespoons of flour just use one tablespoon of cornstarch. If you want to remember this tip write it on a recipe card and tape it to the inside of a cupboard door.

2 Tbsp flour = 1 Tbsp cornstarch for thickening sauces


Rather than sprinkling flour over the hot mixture cornstarch works best if it is combined with water. Mix equal amounts of cornstarch and cold water in a small dish and stir. This is referred to as a slurry. I use little Asian tea cups and a tiny whisk for this job. The cornstarch mixture can then be added to any sauce while still on the heat. Stir constantly and watch it thicken before your eyes. Start by adding only half of your cornstarch mixture then add more until it is the consistency you like. Serve immediately.

Whether you’re planning an Oktoberfest dinner, having a family gathering or just an everyday dinner Beef Rouladen is a delicious fall meal. Let me know in the comments below if you tried it.

More Gravy Recipes

Ancho Chile Gravy

A gravy boat filled with Ancho Chile Gravy
Ancho Chile Gravy -photo credit Jim Little


Canadian Poutine with Ancho Chile Gravy and cheese curds
Poutine with Ancho Chile Gravy -photo credit Jim Little

Salisbury Steak with Onion Gravy

Cutting into a Salisbury Steak with Onion Gravy
Salisbury Steak -photo credit Jim Little


8 pieces of beef rouladen
2 Tbsp grainy mustard or Dijon mustard
4 slices bacon, finely chopped
1 small onion, finely chopped
¼ cup finely chopped parsley
2 dill pickles, quartered lengthwise
2 Tbsp vegetable oil
2 Tbsp butter
2 cups GF beef stock
2 cups red wine
½ tsp salt
¼ tsp pepper
2 Tbsp cornstarch mixed with 2 Tbsp water
GARNISH – chopped parsley


Lay beef slices on a work surface. Drop about a teaspoon of mustard on each piece of meat and spread it to cover the whole piece of meat.
Sprinkle the bacon, onion and parsley evenly over all the meat.
Lay a quarter pickle on the smallest end of each piece of meat. Roll meat around the pickle and secure with toothpicks making sure to poke them all the way through the meat.
Heat butter and oil in a sauté pan on medium-high heat. Add beef rolls and cook until brown, 2-3 minutes per side.
Pour stock, wine, salt and pepper over beef rolls. Bring sauce to a boil. Decrease heat, cover and simmer for 45-60 minutes. Turn once, about half way through the cooking time.
Preheat oven to 325°F.
Pour stock, wine, salt and pepper over beef rolls. Bring sauce to a boil. Cover and bake in preheated oven for 45-60 minutes. Turn once, about half way through the cooking time.
Remove beef rolls to a serving platter.
Whisk together cornstarch and water. Pour mixture into the hot liquid and whisk until thickened, 1-2 minutes.
Pour gravy over beef rolls, sprinkle with parsley and serve.


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