Total Time
Prep 15 mins
Cook 1 hr 45 mins

German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked. Reminds me a little of mini morkon, a dish my Dad makes often. Found on Cookipedia.

Ingredients Nutrition


  1. Spread the mustard on the inside of the steak.
  2. Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
  3. Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
  4. In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
  5. Add a little red wine and stir to deglaze the pan.
  6. Place the rouladen on top of the vegetables and pour the remaining wine over the top.
  7. Heat for 5 minutes to reduce the wine a little.
  8. Add a little beef stock, tomato puree, bay leaf and season well.
  9. Simmer gently for 1.5 hours
  10. Strain the gray before serving and thicken a little if needed
  11. Serve hot with boiled or mashed potatoes, carrots and broccoli.
Most Helpful

5 5

Beef rouladen is my favorite German dish, and this version is fantastic! Flavorful, tasty and authentic - and easy to make. I used thin breakfast steaks which I pounded further, and followed the recipe as written. Just wonderful - will make this again. Made for ZWT7, for the Witchin Kitchen.

5 5

Wunderbar! My mom used to make Rouladen, and these did her's justice! I followed instructions as posted, although I did add a few shakes of Maggi seasoning. Also, used powdered Allspice, salt and pepper to season the meat. Thanks! made for ZWT7 Count Dracula and his Hot Bites

5 5

Very good, tender, hearty, comfort, food. I used a 2 pound flank steak that I butterflied and pounded. I was generous with the Dijon and used Worcestershire sauce, Afterburner Petite Dill Pickles. I didn`t have celery. Used 3 carrots. Browned stove top and then browned the veggies adding a 6 ounce can of tomato paste to brown and sweeten. Then deglazed with wine, Then placed in a crock pot with meat on top. Added enough stock to come up half way. Cooked on low for 6 hours, flipping after 3 hours. Did shrink down to almost 1/2 the amount. Let rest for 20 minutes before slicing. Thank you! My DH thank you too! Made for ZWT 2011.