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Bavarian Beef Rouladen


6 slices

Top Round or Sirloin Tip thinly sliced

Lay out meat, spread up to 1 tbs mustard on each slice, then follow with 1 slice bacon, add onions generously and a few pieces of pickle.

Fold in sides of meat toward the center and roll up lengthwise. Secure with a wooden tooth pick.

Finished rolls will be about 3 inches wide.

In oven proof roaster add oil and nicely brown rouladen on all sides over medium heat on top of the stove.

Pre-heat oven to 350˚F.

Add enough water to the roaster to cover the meat, stir in additional prepared mustard and add beef bouillon.

Cover roaster, place in oven and roast for 1½-2 hours.

Roux:  Melt the butter in a small pan, add the flour stirring constantly at medium heat until it reaches a dark golden color, set aside

Once the rouladen are done bring roaster to top of the stove, remove meat and thicken the gravy with the roux, bring to a boil.

Pour gravy over meat and serve.

Serve with Dumplings or Spaetzle and Red Cabbage

4-6 tbs

Prepared Yellow Mustard

6 slices


1 lrg

Onion diced


Garlic Dill Pickle diced


Wooden Tooth Picks

2 tbs

Vegetable Oil

3 cups

Water or more to cover meat

3 tsp

Granulated Beef Bouillon

Yellow Mustard for Gravy


2 tbs


2 tbs


The rolled up uncooked rouladen can be wrapped in plastic wrap and frozen for future use.

If made the day ahead do not overcook the meat!

Print Version


Shortcuts to make larger quantities!

Rouladen with Red Cabbage and Bread Dumpling in pudding form

Want to see it done picture by picture?

Click here for story board