Beef Rouladen – It’s What’s For Dinner

I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.

Beef is a source of protein that we eat a lot of in our home.  While costs of beef have risen over the years, I stock up on sales or skimp on other things so that it fits into our budget.  I get a lot of ideas for dinner from, which is a Beef Checkoff program that their contractor The National Cattlemen’s Beef Association manages.

I had the experience a number of years ago of being invited as part of a group of influencers to Nebraska from the Beef Checkoff, which was established as part of the 1985 Farm Bill.  The Beef Checkoff is a national marketing and research program funded by America’s cattle ranchers and farmers.   On that trip I got to visit a working calf/cow ranch and a family owned feed lot.

It was enlightening to see a side of the beef industry that consumers rarely see.  If you would have asked me prior to that if I knew where the steak on my plate came from, I likely would have said…the grocery store.  But in all seriousness, while I knew the basics of how food gets from farm to table, I had NO idea what was really involved in the process.

Today I want to share with you our family’s favorite beef dish.  This German beef entrée goes back generations on both sides, with it usually being reserved for special occasions.  It is the most requested birthday dinner from our Moms for as long as I can remember from nearly all our siblings!  While it isn’t difficult to make, it’s time consuming when you’re making dozens and dozens of them, which is what you need when you’re feeding ten or more people, which is why it was reserved for special days!


When I tell my husband now that I’m going to make Rouladen for dinner his eyes light up like a child’s on Christmas morning 🙂  In our opinion Rouladen is always delicious and it’s always welcome on the dinner table.

As I said before making Rouladen is not complicated and it’s actually a simple recipe.  I made a quick video to show you just how easy it is.

So here’s the recipe:



Makes 6 rouladen (about 2 per serving)

* 6 strips of Beef Bottom Round Extra Thin cut for Sabana De Res – the package will be about 3/4 lb. to 1 lb.  (if your store doesn’t carry this cut, just ask the meat department to slice 1 lb of beef bottom round extra thinly into six strips)
* Mustard (yellow or Dijon)
* 6 – 12 strips of bacon (traditionally you use raw bacon, however, I used the pre-cooked kind you can purchase at the grocery store and it turned out fine, the bacon just can’t be crispy)
* toothpicks or string
* optional additions – carrots or dill pickles cut to the width of the slice of beef, thinly sliced onions

Spread mustard on the beef slice (I just eyeball it as I squirt it on and then spread it out).

Place one or two strips of bacon on top of the mustard.

If you choose to use onions, layer them on top of the bacon.  This is also when you would place a pickle or a carrot at the end of one side of the beef slice.  (I neither include the onions or the carrots or pickles because my husband and daughter prefer them without.  I however LOVE the pickles in rouladen and my mom spoils us and makes half her rouladen with and half without to make everyone happy!).

Roll up the beef like a jelly roll and secure with toothpicks or string.  I use toothpicks because that’s what my mom has always used, and we differentiate with pickles or without by securing them with one or two toothpicks 😉

Preheat oven to 300 degrees.

Brown the rouladen in a frying pan for 7 minutes on each side, so for about 28 minutes total.  Place them in a roaster.

Add water to the pan drippings, mix it up into a broth, and pour it over the rouladen in the roaster.  The rouladen should be submerged about 3/4 of the way in the broth.  Add more water if they are not.

Cover the roaster and place in the oven to bake for two hours.  Remove from the roaster and place on a plate and cover to stay warm.  Make gravy from the drippings in the roaster.

Pour gravy over rouladen, serve with sides, and enjoy!


I am much better at ‘baking’ beef than I am at grilling it!  So if you’re intimidated by grilling any beef other than hamburgers (or maybe even those scare you!), has a great infographic on their site for 3 simple steps for grilling beef.  It even has linked resources within the graphic for how long you should grill certain cuts, marinating tips, cookery and nutrition information.

Speaking of nutrition, did you know beef gives your body more of the nutrients you need?  Beef has 10 essential nutrients – Iron, Choline, Protein, Selenium, Vitamins B6 and B12, Zinc, Phosphorus, Niacin and Riboflavin.  If you want to learn more how beef’s essential nutrients can help you be your best every day, check out this infographic.

How often does your family eat beef?  What’s your favorite beef dish to prepare?

19 thoughts on “Beef Rouladen – It’s What’s For Dinner

  1. That looks and sounds good! I have never heard of this before, but I know my family would like it!

  2. That looks really good. I've never heard of it before. We love beef but don't eat it often. Our favorite is always steaks on the grill.

  3. I have never had this before, but it sounds delicious. Anything that consists of bacon rolled up in more meat is a-okay with me.

  4. With my husband's family health history, we've cut out a lot of red meat. It has become a special treat and makes nights that we have it a real treat. Normally we just do burgers or steak, so I know my husband would especially appreciate the change of pace and enjoying this recipe.

  5. When I make this I use about 6 packages of bacon and about 6 inions. I make it like my mom makes it. No pickle in the middle! Her’s is the best I have ever tasted and I have tasted alot!

    1. Monica,

      My friend cooks up a bunch of rouladen for her church every Oktoberfest with a pickle slice and they love it. However, I like it better without; but, it doesn’t kill the taste for me.

      [For everybody] The mustard, though, is important. I’ve tasted rouladen across 3 continents and it was all good, but the mustard was different; so, it tasted different. Therefore, there’s another variable to find the best recipe for you by experimentation.

  6. This looks so delicious! I have heard of Beef Rouladen, but I have never made it. I think the recipe is easy to make and I need to make this for my family. Thanks for sharing.

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