Mom's Rouladen

READY IN: 1hr 50mins
Recipe by Irmgard

This is my mom's recipe for rouladen as taught to her by my dad's mother, with a couple of flavour enhancements from me.

Top Review by Pam-I-Am

I am not sure what a beef cutlet is so I used a thin top sirloin that I pounded to tenderize. I loved the flavors, tasted authentically German. The gravy was delicious - made me wish I had made some egg noodles as well. When my mother would make this recipe when I was young, she would use beef cube steaks (they are pre-tenderized by the butcher) and just the beef broth. My 11 yo daughter loved this as well, pickle and all. I really preferred your gravy. I think for next time, I will see if I can find these cube steaks around here.

Ingredients Nutrition


  1. Lay the cutlets on a flat surface.
  2. Spread each one with mustard, then sprinkle with salt and pepper.
  3. Divide the pickles, bacon and onion evenly between the cutlets.
  4. Roll up jelly roll style and secure with wooden toothpicks.
  5. Heat the oil in a large saucepan; add the rouladen and brown well on all sides.
  6. Pour in the broth and add the peppercorns and bay leaf.
  7. Cover, simmer for 1 hour and 20 minutes.
  8. Remove the rouladen.
  9. Keep warm.
  10. Blend the cornstarch with the cold water and add to the broth in the pan.
  11. Bring to a boil and cook until thick and bubbly.
  12. Stir in the sour cream and heat through.
  13. Adjust the seasonings and serve.

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