Ontario Beef Rouladen

Ontario Beef Rouladen

Leasa 2

"The base of this recipe came from our area, the German community of a small town in Delhi, Ontario Canada. I've tweaked it a bit over time. My family loves this, and it's a good way to spend a cold afternoon. I serve this with whipped potatoes and a vegetable - tonight we had beets in Harvard sauce."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h servings 476 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 2221 mg
  • 89%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat 1 tablespoon butter over medium heat in a large frying pan; stir in 1 onion and saute until softened, about 5 minutes. Set aside to cool slightly.
  3. Stir pork, ground beef, bread crumbs, salt, and pepper together in a bowl; stir in onion. Pour beaten eggs over meat mixture; mix with your hands until well combined.
  4. Spread about 1 1/2 tablespoons of meat mixture onto each beef slice; top each with one pickle quarter. Roll beef slices around filling; secure each roll with a toothpick.
  5. Heat 2 tablespoons butter in the same frying pan; place rolls into pan and brown on all sides, about 10 minutes. Remove rolls; place in a single layer in a roasting pan.
  6. Heat remaining 2 tablespoons butter in the same frying pan over medium heat; cook and stir remaining onion, celery, carrots, and garlic until vegetables are soft, about 10 minutes. Stir in 3 cups water, tomato paste, sherry, bouillon granules, and bay leaf; bring to a boil. Pour sauce over rolls in roasting pan.
  7. Bake in the preheated oven until tender, about 3 hours; remove from oven to turn rolls over halfway through the cooking time.
  8. Remove rolls to a heated platter. Place roasting pan with sauce on the stove; bring to a boil. Whisk cornstarch and 1/3 cup water together in a cup; slowly whisk cornstarch mixture into sauce until thickened, about 5 minutes. Drizzle some sauce over the rouladen; serve the remaining sauce in a gravy boat.


  • Cook's Note:
  • Go to the butcher and ask for rouladen. A good butcher will know exactly what you want. If not, tell him you need 16 slices (about 3x4 inches each) of good beef.



If you enjoy spicy dishes, then add your spice to the meat mixture and/or sauce. Thanks for trying this traditional dish, we do love it.

Made this as written. It was missing something. Very bland. This recipe was not worth the work involved.