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Gram Gram’s Beef Rouladen

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Gram Gram's Beef Rouladen

Gram Gram's Signature Dish

In honor of Dan’s gram gram, we’re sharing with you Gram Gram’s Beef Rouladen. This has been passed down through the generations and has always been a favorite for the Dan clan. And for good reason, this is a classic German comfort food. Mustard rubbed beef stuffed with crispy bacon, onions, and then browned and covered in gravy. If that doesn’t have your mouth watering then I don’t know what you will. 

The Origins of Beef Rouladen

Rouladen is a classic German meal, and its origins are largely unknown. It is known that it originated somewhere in Europe, and the word “roulade” originates from the word “rouler” In French which means “to roll”. It was originally considered a special occasion meal, only being served on Sundays or special occasions. In modern day, it’s a traditional dinner choice throughout Germany, but it’s particularly popular during the Autumn and Winter months. It’s sometimes referred to as “beef olive”.

Beef Rouladen is the modern day version, but many scholars believe that the original version was probably venison or pork. Pork is still popular in some areas. The cut of beef is usually topside or silverside since that is a cheaper cut of meat, the more expensive version would be round steak with the meat cut into large, thin slices. 

Frequently Asked Questions for Beef Rouladen

HOW LARGE SHOULD THE BEEF SLICES BE?

They need to be large enough to stuff and roll up, they should be around 4 to 6 inches and about ¼ inch thick. 

CAN BEEF ROULADEN BE MADE AHEAD OF TIME?

You can save time by assembling the rouladen in advance and chilling them until you’re ready to cook them.  They are also good reheated

SHOULD I USE FLOUR OR CORNSTARCH TO THICKEN THE GRAVY?

You can use either. It just comes down to personal preference and/or allergies.

WHAT DO I SERVE WITH BEEF ROULADEN?

In tradition, Rouladen are served with Gram Gram’s Kartoffelklöße (potato dumplings).

HOW MANY BEEF ROULADENS SHOULD I PREPARE PER PERSON?

One should be enough for most people, but most people will want two because they’re so Dan good!

Ingredients

Rouladen-

  • 2 lb thin sliced sirloin (12 slices)
  • 5 strips of thick cut bacon (diced)
  • 1 small white onion (diced)
  • 1 squeeze of stone ground mustard
  • 1 squeeze of yellow mustard
  • 2 tbsp beef tallow (for searing in cast iron)
  • Dan-O’s Original
  • Butcher’s twine

Gravy

Prep Time

15 Mins

Cook Time

3 Hours

Instructions

Rouladen:

  1. Lay out your strips of sirloin and coat with 1 squirt of yellow mustard and stone ground mustard. Sprinkle generously with Dan-O’s
  2. Top each strip with diced onion and bacon and roll up (semi-tight)
  3. Wrap each roll with butcher’s twine
  4. Heat a large cast iron skillet to high heat and melt beef tallow
  5. Place beef rolls in skillet a sear on all sides
  6. Once seared, remove and set in a 9×13 baking dish
  7. Cover beef rolls with ½ of the gravy
  8. Preheat oven to 275 F and braise for 3 hours

Gravy:

  1. De-glaze skillet with 1 cup beef broth (bring to a soft boil)
  2. In a bowl, whisk flour and water together into a slurry
  3. Slowly pour some of the flour slurry into beef stock (whisking constantly) until it thickens
  4. Add 2 more cups of beef broth and Dan-O’s Original
  5. Plate and pour gravy over Rouladen. Enjoy!
5/5 (1 Review)

3 Responses

  1. Excellent recipe! I made this today. It takes a while, but it is worth it. I made the rouladen and the potato dumplings. Everything was very good.

  2. I have tried Gram Gram’s Beef Rouladen with Dan-O’s seasoning. Which is very good. This is because I have had the original Gram Gram’s Beef Rouladen made by Dan’s Granny. Also the one she past to his Great Aunt Mary Lou.

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Sprinkle Generously.

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All-Natural
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