A beef roulade in brown gravy with braised red cabbage and two potato dumplings sprinkled with chives on a square white plate. — Photo: Dr. Bernd Gross · CC BY-SA 4.0 · Wikimedia Commons

European · Dinner · Lunch

Rouladen

Name: Rouladen
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Cuisine: European
Ingredients: 4 slices (about 150 g each) beef top round, thinly sliced for rouladen; 2 tbsp medium-hot German or Dijon mustard; 2 slices bacon; 1 medium onion, for the filling, thinly sliced; 1 large dill pickle, cut into 4 spears; 1/4 tsp salt; 1/2 tsp black pepper, ground; 1 tbsp canola oil; 1 medium onion, for the braise, chopped; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 tbsp tomato paste; 1/2 cup dry red wine; 2 cups low-sodium beef broth; 2 bay leaves; 1 tbsp all-purpose flour; 2 tbsp cold water

Rinderrouladen

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Thin slices of lean beef spread with tangy mustard, rolled around onion, a little bacon and dill pickle, then slowly braised in a rich red wine and vegetable gravy until fork-tender.

Prep: 25 min
Cook: 110 min
Total: 135 min
Serves: 4

Medium
Dairy Free
High protein
Low Carb

17%

Per serving349kcal17% of a 2,000 kcal day

40gProtein

13gCarbs

13gFat

3gFiber

Calories come from: Carbs 16% · Fat 36% · Protein 48%

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Ingredients

For 4 servings

4 slices (about 150 g each)beef top round, thinly sliced for rouladen
2 tbsp30 gmedium-hot German or Dijon mustard
2 slices40 gbacon
1 medium110 gonion, for the filling, thinly sliced
1 large80 gdill pickle, cut into 4 spears
1/4 tspsalt
1/2 tspblack pepper, ground
1 tbsp14 gcanola oil
1 medium110 gonion, for the braise, chopped
2 medium120 gcarrots, chopped
2 stalks80 gcelery, chopped
1 tbsp16 gtomato paste
1/2 cup118 gdry red wine
2 cups500 glow-sodium beef broth
2bay leaves
1 tbsp8 gall-purpose flour
2 tbsp30 gcold water

Steps

1
Lay the beef slices flat between sheets of baking paper and pound gently with a meat mallet until about 5 mm thick.
2
Season one side of each slice with half the salt and pepper, then spread with the mustard.
3
Cut each bacon slice in half and lay one piece along the short end of each beef slice.
4
Scatter the sliced filling onion over the beef and place a pickle spear on top of the bacon.
5
Fold in the long sides slightly, roll each slice up tightly from the filled end and secure with toothpicks or kitchen twine.
6
Season the outside of the rolls with the remaining salt and pepper.
7
Heat the oil in a heavy casserole over medium-high heat and brown the rolls on all sides, about 8 minutes, then set aside.
8
Add the chopped onion, carrots and celery to the pot and cook for 5 minutes until lightly browned.
9
Stir in the tomato paste and cook for 1 minute.
10
Pour in the red wine and scrape up the browned bits, simmering for 2 minutes.
11
Add the broth and bay leaves, return the rolls to the pot, cover and simmer gently on low heat for about 90 minutes, turning once, until the beef is very tender.
12
Lift out the rolls, remove the toothpicks or twine and keep warm.
13
Discard the bay leaves and blend the vegetables into the cooking liquid with a stick blender, or leave chunky if you prefer.
14
Whisk the flour with the cold water, stir into the simmering sauce and cook for 3 minutes until thickened.
15
Taste the gravy and add a little more pepper if needed, then return the rolls to warm through and serve.

Swaps, storage and make-ahead

Swaps

Swap the bacon for thinly sliced smoked turkey or simply leave it out for a leaner filling.
Replace the red wine with an extra 1/2 cup of low-sodium beef broth plus 1 tsp red wine vinegar for an alcohol-free gravy.
For a gluten-free version, thicken the gravy with 2 tsp cornstarch instead of flour and choose broth, mustard and bacon labelled gluten-free.
If top round is hard to find, ask the butcher for thinly sliced bottom round or flank steak and pound it to the same thickness.

Storage

Refrigerate leftover rolls in their gravy within 2 hours in a covered container and eat within 3 to 4 days, reheating gently until steaming hot all the way through. They can also be frozen in the gravy for about 2 to 3 months; thaw overnight in the fridge before reheating.

Make ahead

You can fill, roll and tie the beef up to 1 day ahead and keep it covered in the fridge. The whole dish also reheats well, so you can braise it a day early and warm the rolls in the gravy before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenMustardCelerySulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (465 g)	Per 100 g
Calories	349 kcal	75 kcal
Protein	39.9 g	8.6 g
Carbohydrates	13.1 g	2.8 g
of which sugars	5.3 g	1.1 g
Fiber	2.9 g	0.6 g
Fat	13.3 g	2.9 g
of which saturated	3.8 g	0.8 g
Sodium	873 mg	188 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.