Great steak dishes come in all shapes and sizes. This cannot be truer than with Beefy German Rouladen! These rolled-up steaks are literally stuffed with tangy mustard and succulent bacon! How can you get better than that? Oh right… by pan-searing them, then braising them to ensure they are extra-tender, and finally serving them with a creamy beef sauce. Beefy German Rouladen absolutely check all the flavor boxes!


  • 1/4 cup Dijon mustard, divided
  • 8 (4-ounce) pieces round steaks, pounded 1/4-inch-thick
  • 1/2 cup onion, minced
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 8 slices bacon
  • 3 tablespoons canola oil
  • 1 (12-ounce) can beef broth
  • 1 1/4 cups water plus 1 cup warm water, divided
  • 2 tablespoons cornstarch
  • 1/4 cup sour cream
  • parsley, optional, to taste, chopped, for garnish


Step 1 –Spread 1/2 tablespoon of the Dijon mustard over one side of each of the round steaks.

Step 2 –Sprinkle the onion, the paprika, the salt, and the pepper evenly over the mustard layer on the steaks.

Step 3 –Lay 1 slice of the bacon on each round steak piece.

Step 4 –Roll up the round steaks jelly-roll style and secure them with toothpicks.

Step 5 –In a skillet over medium heat, heat the canola oil.

Step 6 –Add the rolled beef to the hot oil and cook on all sides until browned, about 2-3 minutes per side.

Step 7 –Add the broth and 1 1/4 cups of the water to the skillet and bring the mixture to a boil.

Step 8 –Reduce the heat to medium low.

Step 9 –Cover the skillet and simmer until the rouladen are tender and cooked through to a minimum temperature of 145 degrees F, about 30 minutes.

Also Read:  Easy Chocolate Pudding Pie

Step 10 –Transfer the rouladen from the skillet.

Step 11 –Strain the broth mixture and return the liquid to the skillet.

Step 12 –In a small bowl, add the remaining warm water and the cornstarch and whisk together until smooth.

Step 13 –Slowly pour the slurry mixture into the skillet, while stirring continually, until the sauce has thickened, about 2-3 minutes.

Step 14 –Add the sour cream to the sauce mixture and stir to combine.

Step 15 –Add the rouladen into the sauce mixture.

Step 16 –Serve garnished with the parsley.