Easy German Beef Roulade

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Traditional German beef roll, most always stuffed with dill pickles.

Ingredients Nutrition


  1. With meat mallet or rolling pin, flatten meat to about a 10x8 rectangle.
  2. Spread with mustard.
  3. In large skillet on medium high heat, cook bacon and onion til bacon is crisp.
  4. Pour off fat reserving 1/4 cup in skillet.
  5. Spread bacon mix over meat.
  6. Sprinkle pickle on top.
  7. Roll up meat from short end and secure with string or turkey pins.
  8. Place meat roll in skillet over medium high heat in reserved bacon fat and brown on all sides.
  9. Remove to 13x9 baking dish.
  10. Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth.
  11. Cook and stir over medium heat until thickened.
  12. Pour sauce over beef roll.
  13. Cover and bake at 325 degrees for 1 1/2 hours or until done.
  14. Let stand 10 minutes before slicing.
  15. Skim fat from sauce, strain and serve with meat.
Most Helpful

Fantastic and easy!! Make sure you use good spicy German mustard!

sloanehaydon October 02, 2010

This recipe is outstanding. I love the delicate flavor the dill pickles impart. The gravy is delicious as well. I cheated and used dill relish because it is already chopped. I also served with quartered (peel on) red potatoes.

Chicagoland Chef du Jour February 09, 2008

OMG - this was the BEST! I have not cooked German food before and have a German friend who was coming over for dinner - thought I'd surprise him. Meal was red cabbage, Cucumber salad #107796, this and beer. His comment was "it's better than my grandmother's"! I must admit, I cheated a little, used flap meat and had the butcher tenderize it. I didn't have any recommended mustard, used the Sweet & Spicy "designer" mustard someone had given me (not the same as Dijon). It was juicy and flavorful (don't be afraid of pickles in the meat, if you have not done this before) and was just one of the best meals I have put together in a long time. Oh, the gravey... looked wierd, but when it came out of the oven, around the meat and I served it, was fabulous! As my German friend also said, "yummmmmmmmmmmm". Thanks for posting this great recipe.

Upper Crusty August 25, 2007