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Rinderrouladen
Lay the beef slices flat and flatten any thick spots with the base of a pan. Season, spread each with mustard, lay on a rasher of bacon, a spoon of chopped onion and a strip of gherkin at one end.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Rinderrouladen take?
2 hr 10 min all in — 30 min prep, 1 hr 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Chef's knife, Tongs.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Dill pickles → Cornichons, three per roll. Sharper and smaller. Fine.
Any tips from this recipe?
Ask for 'Rouladen' cut at a German or Polish butcher; a supermarket will call it thin-cut topside or minute steak. They reheat better than they rest. Make them a day ahead and the gravy thickens on its own.
Can I prepare this ahead?
They reheat better than they rest. Make them a day ahead and the gravy thickens on its own.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.