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Article: Beef Rouladen

Beef Rouladen

Servings: 6

Author: Laura Kirkley

Serve meat with mashed potatoes (Spatzle, potatoe dumplings or boiled potato), sauce and red cabbage.


  • 6 slices, top round steak (about 1.5 pounds)
  • 1 medium, onion – finely chopped
  • 2 tablespoons, dill pickle – diced
  • 2 tablespoons, Dijon mustard
  • 1/2 slice, raw bacon – diced
  • il Fustino Mission EVOO
  • salt and freshly ground pepper
  • For Sauce:
  • 1 medium, carrot – finely chopped
  • 1 stalk, celery – finely chopped
  • 2 cups, beef stock or broth
  • 1 medium, onion – finely chopped
  • 2 slices, bacon – diced
  • 1 cup, red wine
  • 1 tablespoon, cornstarch, diluted in cold water – diluted in cold water


Pound meat and sprinkle with salt and pepper.

Saute one chopped onion in olive oil over medium heat until golden. Mix with pickles and raw bacon.

Paint each slice of beef with mustard. Layer with mixture of onion, pickle and bacon. Roll up and secure with a toothpick or tie with butcher’s string.

In deep frying pan, saute beef on all sides in olive oil over medium-high heat until browned. Remove Rouladen from pan to a warm platter.

Add the chopped vegetables for the sauce and the bacon to the pan. Stir and brown for approximately 2 or 3 minutes.

Add wine and reduce to half.

Add stock/broth, return Rouladen to pan. Braise in preheated 300 degree oven for approximately 1 1/2 hours or until the meat is tender.

Remove the meat and strain the sauce.

Return sauce to original pan and place over medium on stove top. Thicken sauce with cornstarch mixture.

Once sauce to thicken return Rouladen to pan and heat.

Serve immediately