Traditional Rouladen

January 13, 2022 • 0 comments

Traditional Rouladen
One of Germany’s most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in a rich gravy. Mouthwateringly delicious!
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (6 Slices) 6S Grass Fed Rouladen Slices
  • (1/3 cup) Yellow Mustard (we like grainy dijon)
  • (6 slices) 6S Pasture Raised Bacon
  • (6-8) Garlic Dill Pickles (sliced lengthwise)
  • (1 Medium) Onion (chopped)
  • Sea Salt and Freshly Ground Pepper (to taste)
  • (1 Tbsp) Butter
  • (1 Medium) Onion (chopped)
  • (1) Garlic Clove (minced)
  • (1 small) Leek
  • (1 Large) Carrot
  • (2) Celery Stalks
  • (1 cup) Red Wine
  • (2 cups) Beef Broth
  • (1 Tbsp) Tomato Paste
  • (1) Bay Leaf
  • (1/2 tsp) Fine Sea Salt
  • (1/4 tsp) Freshly Ground Pepper
  • (4 Tbsp) Chilled Butter
  • Flour for thickening


To Make the Rouladen

  • Spread each beef slice with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced pickles and chopped onions on top of the bacon. Roll up the beef slices, tucking in the sides and securing with toothpicks or cooking twine. 

  • Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate. 

  • Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.

  • Then place the rouladen back in the pot. 

  • Transfer the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 - 120 minutes or until fork tender.

To Make the Rouladen Gravy:

  • When the beef is fork tender, remove the rouladen from the pot and set aside. Pour the liquid and vegetables through a strainer and reserve the liquid. (Our family eats the veggies on the side or we just pour them back into the gravy.) Return the strained liquid back to the pot and bring to a simmer. Thicken the gravy with a flour slurry. For a creamy gravy you can also add a few tablespoons of heavy cream at this point. Simmer, whisking constantly, until the gravy is thickened.

  • Add the butter, whisking constantly, until the butter is melted. Add salt, pepper and mustard to taste.

  • Carefully remove the toothpicks or cooking twine from the rouladen and return them to the gravy and heat through.

  • Enjoy!

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