Beef Roulades
AI-generated image
German

Beef Roulades

Classic German beef roulades filled with mustard, bacon, onion, and pickle, then slowly simmered until fork-tender in a rich onion gravy.

135 min 4 servings Medium
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How to prepare

1
Lay the beef slices between sheets of parchment and pound them to an even thickness of about 3 mm. Season both sides with the pepper.
2
Spread 1 tablespoon of mustard over each slice. Place one bacon slice, a quarter of the onion, and a quarter of the pickle strips across the lower third of each piece.
3
Roll each slice tightly from the filled end and secure it with two toothpicks or kitchen twine. Keep the seam closed so the filling stays inside during cooking.
4
Heat the oil in a heavy Dutch oven over medium-high heat. Sear the roulades in batches for 2 to 3 minutes per side, turning until deeply browned, then transfer them to a plate.
Beef roulades deeply browned in a Dutch oven AI-generated image
5
Reduce the heat to medium, add the remaining onion, and sauté for 4 minutes until softened and lightly golden. Pour in the wine and scrape up the browned bits; simmer for 3 minutes.
6
Return the roulades to the pot and add the stock and bay leaf. The liquid should reach about halfway up the meat. Cover and simmer gently for about 90 minutes, turning once, until the beef is very tender and a fork slides in without resistance.
7
Transfer the roulades to a warm plate and remove the toothpicks or twine. Whisk the cornstarch mixture into the simmering gravy and cook for 1 to 2 minutes until glossy and thickened. Return the roulades to the gravy and heat them through for 2 to 3 minutes before serving hot.
Tender beef roulades served in glossy gravy with potato dumplings AI-generated image

Why this recipe works

Searing builds a savory crust, while the covered simmer slowly tenderizes the beef and turns the browned pan juices, wine, and stock into a deeply flavored gravy. Pickle cuts through the richness with a bright, tangy finish.

Storage and reheating

How to store it

Refrigerate cooled roulades and gravy in an airtight container for up to 3 days, or freeze for up to 3 months.

How to reheat it

Reheat gently, covered, in a saucepan over medium-low heat until the center reaches 74°C/165°F; add a splash of stock if the gravy thickens.

Nutrition / serving

507kcal
54.04 gprotein
8.95 gcarbs
25.22 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 9 Aug 2026 · updated 13 Aug 2026