Braised Beef Rouladen with Mustard and Pickles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Thinly sliced beef rolled with mustard, pickles, and bacon, slowly braised in a rich onion gravy until meltingly tender. This german-inspired beef ready in about 150 minutes pairs Dijon mustard, strips, cooked crisp bacon strips, large, thinly sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices, about 1/4 inch thick and 6x8 inches beef top round slices
• 3 tbsp Dijon mustard
• 6 strips, cooked crisp bacon strips
• 3 medium, cut into thin strips dill pickles
• 1 large, thinly sliced yellow onion
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. Step 1: Lay 6 beef top round slices flat on a clean surface. Spread 3 tbsp Dijon mustard evenly over each slice. Place 1 strip of cooked bacon and a few strips of 3 medium dill pickles on each. Roll tightly and secure with toothpicks or kitchen twine.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the 6 beef rouladen rolls and brown on all sides, about 8 minutes total. Remove and set aside.
3. Step 3: In the same pot, add 1 large thinly sliced yellow onion and sauté over medium heat for 6-8 minutes until softened and translucent.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the onions and cook, stirring, for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 2 cups beef broth, scraping up any browned bits from the bottom. Bring to a simmer.
6. Step 6: Return the rouladen to the pot, cover, reduce heat to low, and braise gently for 1 1/2 to 2 hours until the beef is tender.
7. Step 7: Stir in 2 tbsp butter to finish the sauce, season with 1 tsp salt and 1/2 tsp black pepper. Remove toothpicks or twine before serving with boiled potatoes or spaetzle.