Beef Rouladen with Pan Gravy

Beef Rouladen
Perfectly seasoned stuffed beef rolls in a savory brown sauce make this classic German recipe a common family favorite. Serve with Herbed Spätzle for a complete meal of German comfort food.
Course Entree
Servings 6


  • 4 large sweet onions sliced
  • 3 tbsp canola oil
  • 4 lb beef top round cut into 1/4-inch thick by 8-inch long slices, pounded until tender
  • 1 tsp paprika
  • sea salt
  • whole black peppercorns freshly ground
  • 1 lb hickory-smoked sliced bacon
  • 1/4 cup oil
  • 3 cups beef stock (reserve 3 tbsp for cornstarch mixture)
  • 1 tsp fresh flat-leaf parsley finely chopped
  • German pickle slices
  • 2 tbsp cornstarch
  • additional chopped parsley for garnish


  • Caramelize onions in 3 tablespoons oil; set aside to cool. Place pounded slices of beef on cutting board and work with them one at a time.
  • Season each beef slice with paprika, sea salt and pepper to taste. Line each piece with 1 slice of bacon, 1 tablespoon caramelized onions and 1 slice pickle, if desired. Roll the beef around the filling, folding in the sides until it becomes a bundle. Tie each bundle with string in 2 places to
  • secure; set aside. Repeat until all meat slices are used. (Reserve any leftover onions to later place in the sauce.)
  • Heat large, heavy, stainless-steel skillet over medium heat for 1 minute; add 1/4 cup oil. Increase heat to high; add some of beef bundles without covering entire surface of pan. Sear bundles until golden on each side; remove from pan to plate. Repeat until all bundles are seared.
  • Take 3 tablespoons out of the 3 cups beef stock; refrigerate for later. Reduce heat to low in skillet; add remaining beef stock. Return all beef bundles to the skillet; add 1 teaspoon parsley and cover. Simmer for 45 minutes. Remove bundles to serving platter; remove string.
  • Stir cornstarch and reserved 3 tablespoons beef stock in cup; stir into skillet to thicken pan juices. Bring to low boil; cook, stirring constantly until thick and glossy, about 4 minutes. Season to taste with sea salt and pepper. Ladle gravy over rouladen and garnish with additional chopped parsley. Serve with Herbed Spätzle.
  • Prep time: 30 minutes Cook time: 1 hour


Recipe for Herbed Spätzle, an excellent side dish for rouladen.
Suggested Products:
Hengstenberg Salz-Dill-Gherken
Adler Original Black Forest Ham (with rind)
** For an extra kick, substitute Dijon mustard with Lowensenf Extra Hot Mustard. **
** Make your own crème fraîche using our recipe here. **
How to achieve the perfect beef slices:
  1. Roast beef with desired seasoning to preferred tenderness.
  2. Allow the beef to cool then wrap it tightly in plastic wrap and freeze for about 30 minutes.
  3. Slice the beef into thin slices, about a quarter-inch thick.