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Ontario Beef Rouladen

Ontario Beef Rouladen


"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."
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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.

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  • 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.

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Read all reviews 2
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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.

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