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Gram Gram’s Beef Rouladen

Gram Gram’s Beef Rouladen

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



  • 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 Seasoning
  • Butcher’s twine


  • 1 cup all purpose flour
  • 1 cup of water
  • 3 cups beef stock
  • 1 tbsp Dan-O’s Original Seasoning

Preparation Instructions


  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 Original Seasoning.
  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 9x13 baking dish.
  7. Cover beef rolls with ½ of the gravy.
  8. Preheat oven to 275° F and braise for 3 hours.


  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 Seasoning.
  5. Plate and pour gravy over Rouladen. Enjoy!


5 Responses

  1. Delicious and comforting food! I added some fresh spinach in the rolls and mushrooms to the gravy! Outstanding! I also made the potato dumplings with the Beef Rouladen. When I make it again, I will serve it with my German potato pancakes instead.

  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.

  3. 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.

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