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Beef Rouladen Recipe


8 slices of eye of round or sirloin, lightly pounded and about 1/4" thick,
1/2 onion, sliced, 8 slices of dill pickle,
8 strips of smoked bacon,
1 Tbsp. grainy mustard,
2 cups beef broth,
1 Tablespoon flour,
salt and pepper to taste,
2 Tbsp. vegetable oil,
2 oz. red wine,
1 Tablespoon butter,
1 garlic clove, crushed.


1. Brush the beef slices with little mustard on the inside and place over each slice 1 strip of bacon, 1 pickle slice and some onion. Roll them up and secure with butcher's twine.

2. Heat the oil in a skillet; dredge the beef rolls in little flour and fry them in the skillet until seared on all sides. Deglaze with the wine and beef broth and bring to a simmer.

3. Cover the skillet with a lid and simmer for about 30 minutes. Preserve the cooking liquid for gravy.

4. Heat the butter in a pan and saute the garlic. Add the flour and stir until it is lightly golden. Add the cooking juices and stir until smooth. Serve the gravy over the beef rouladen.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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