Chef John's Beef Rouladen

Chef John's Beef Rouladen

Chef John

"For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work."
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Ingredients

1 h 50 m servings 641 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 47.8 g
  • 96%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 5266 mg
  • 211%

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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Directions

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  1. Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
  2. Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
  3. Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
  4. Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
  5. Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

Reviews

Read all reviews 16
  1. 19 Ratings

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Most helpful positive review

I love to make these! My mother was from Poland and she used sweet pickle instead...both have a great flavor. I also like the way you use the whole piece of meat and roll up. I would cut it up ...

Most helpful critical review

Meat was ok, but it made the best gravy i have ever had

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I love to make these! My mother was from Poland and she used sweet pickle instead...both have a great flavor. I also like the way you use the whole piece of meat and roll up. I would cut it up ...

love the food and the videos..i went to culinary arts and love making food..your simple step videos has made it easier for my husband to make beautiful great tasting food on his own and it makes...

Yeeeeesssssss! This is hands down my favorite recipe from Chef John. I was a little nervous about the pickle so I only used half and could have kicked myself for not adding it all. The entire...

I have been making this my whole life! I as surprised to see almost the exact re pie as I always use. Having a very large family, 6 children and 14 grandchildren, I have to make a lot. Theref...

Meat was ok, but it made the best gravy i have ever had

I used one large round steak and pounded thin. It was much easier than working with smaller pieces of meat. I then sliced on an angle. I also trimmed the fat off the ends of the bacon. Next t...

My parents lived in Germany when I was a kid so I grew up on this. The only differences in how we make it are: 1) After browning the rolls, we place in a 350 oven for 1 hour. 2) To make gravy...

Followed the recipe exactly. A bite putzy but absolutely worth it. A good rich beef gravy is a must. Used a choice bottom round steak that I cut down to 1/4 inch thickness then pounded to 1/8-1/...

This was over the top delicious! I made eight rolls and put them in a 9x12 backing dish, covered it with the gravy and baked them for about 1 1/2 hours. I will make this again and again! Than...

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