Stuffed Beef Rolls (Rouladen)
These tender, savory beef rolls are filled with a classic mixture of bacon, onions, mustard, and pickles for a rich, comforting meal.
Ingredients
- •4 thin beef top round steaks (about 1/4 inch thick, 6oz each)
- •4 tablespoons Dijon mustard
- •4 slices smoked bacon, finely chopped
- •1 medium yellow onion, finely diced
- •2 large dill pickles, sliced into thin strips
- •2 tablespoons all-purpose flour
- •2 cups beef broth
- •1/2 cup dry red wine
- •2 tablespoons unsalted butter
- •1 tablespoon vegetable oil
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Lay the beef steaks flat on a cutting board and pound them slightly with a meat mallet until they are an even thickness.
- 2
Season each steak with salt and pepper, then spread a generous tablespoon of Dijon mustard over the surface of each piece.
- 3
Divide the chopped bacon, diced onion, and pickle strips evenly across the center of each steak.
- 4
Roll the beef tightly, tucking in the sides as you go, and secure each roll with a toothpick or kitchen twine.
- 5
Heat the oil and butter in a large skillet over medium-high heat. Sear the beef rolls on all sides until browned, about 5-7 minutes.
- 6
Remove the rolls from the pan. Whisk the flour into the pan drippings and cook for 1 minute, then slowly pour in the beef broth and red wine, scraping up the browned bits.
- 7
Return the beef rolls to the skillet, cover, and simmer on low heat for 20-25 minutes until the beef is fork-tender and the sauce has thickened.
- 8
Remove the toothpicks or twine before serving, and spoon the pan sauce generously over the rolls.
💡 Chef tips
- For extra depth of flavor, add a tablespoon of tomato paste to the sauce while whisking in the flour.
- These rolls can be assembled up to 24 hours in advance and kept refrigerated until you are ready to sear and simmer.
- Serve these over creamy mashed potatoes or buttered egg noodles to soak up the rich, savory gravy.
✅ How it should turn out
The finished rolls should be succulent and tender, with a deep, savory aroma and a glossy, dark brown sauce that balances the tang of the mustard and pickles.