Beef Roulade

A beef roulade or as we say in German Rinderroulade is a traditional dish that is very popular in Germany and Austria. It has been prepared in countless homes and many families have their secret recipes.

Beef Rouladen consist of long flat pieces of beef that are spiced, filled with bacon and vegetables before they are rolled up and gently braised for a lengthy period in a dark gravy. In Germany there are special cuts available that are sold to prepare roulades. 

If you can't find them in your part of the world look out for thin pieces of steak in your favorite butchery. As I mentioned above there are many variations to be found but in the majority of recipes you will find bacon, carrots, gherkins and onions as part of the filling. Feel free to experiment and give us your feedback.

My recipe was inspired by Shinara and adapted to suit our personal taste. You can find her recipe in German language here

Preparation time: 45 minutes 
Cooking time: at least 120 minutes
Resting time: 0 minutes
Total time needed: at least 2 Hours 45 minutes
Grade of Difficulty: standard


Serves 4

Beef Roulade

  • 4 tbsp. olive oil
  • 5 thin and long pieces of roulade meat or tenderized beef steaks
  • medium hot mustard
  • 1.5 cups good red wine
  • 4 onions, halved and cut into thin slices
  • 7 baby leeks, halved, washed and cut into 5 cm / 2 inch pieces
  • 5 slices of bacon
  • 4 carrots, cleaned, skinned and cut into thin 5 cm / 2 inch sticks
  • 3 cloves garlic, peeled and cut into thin sticks
  • 3 gherkins, cut into 5 cm / 2 inch sticks
  • 1/4 cup of gherkin juice
  • Salt and Pepper
  • 1 tsp. coriander
  • 2 cups beef stock
  • 2 tbsp. corn starch
  • 50 ml / 1.7 oz water
  • 1 tbsp. medium hot mustard
  • Kitchen twine or toothpicks to close the roulades


  • Dry each of piece of meat with some kitchen paper
  • Place them on a cutting board and cover the side that is facing up with a thin layer of mustard
  • Generously sprinkle meat with salt and pepper
  • Place one slice of bacon on the mustard
  • Add gherkin sticks (at least half a gherkin), carrot sticks, onion sticks garlic and leeks about in the center of the meat about 5 cm / 2 inch away from one of the ends
  • Now carefully roll the meat pieces into a roulade starting at the end where you stacked the filling
  • Cut a 40 to 50 cm / 15.7 to 19.6 piece of kitchen twine, wrap the roulade in the way you would wrap a parcel and tie 2 knots. It should keep the filling in place and the roulade closed during the cooking process
  • Cut of extra kitchen twine
  • Repeat these steps till you processed all your meat pieces
  • Heat oil in a large skillet or pot on high heat and fry the roulades till they are nicely browned on all sides
  • Remove the roulades and place them in a bowl for the time being
  • Add the remaining vegetables to the skillet, reduce the heat to medium and saute them till onions have become soft and have nicely browned
  • Now pore a some of the red wine over the vegetables and let it gently boil away
  • Once it is nearly all gone add some more of the wine and let it boil away, stirring the vegetables regularly
  • Repeat this till all the wine is used up
  • Now add the beef stock, salt pepper and coriander, stir briefly and let sauce come back to the boil
  • Add roulades and all their juices back to the skillet, reduce heat to low, cover with lid and let them gently simmer for at least 90 minutes in the sauce, turning them once or twice during this time and briefly stirring the sauce and vegetables
  • Once the roulades are done, take them out of the skillet and place them in a bowl with lid to keep them warm
  • Pour sauce and vegetables through a strainer and catch the sauce in a bowl
  • Add sauce back to the skillet and keep the vegetables warm in a bowl with a lid
  • Bring sauce back to the boil
  • Blend 50 ml /  1.7 oz warm water with 2 tbsp. corn starch and 1 tbsp. medium hot mustard and add it to the sauce in the skillet
  • Let it gently boil for a  few minutes while stirring with a wooden slotted spoon till you end up with a nice thick gravy
  • Add meat back to the skillet and serve the beef roulades hot together with the braised vegetables
  • We used deep fried potatoes with our roulades but boiled potatoes or potato dumplings work equally well

Marinated Beef with dumplings and red cabbage

Shoko - Ghanaian Beef Stew

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