Beef Rolls

These beef rolls are a classic German Rindsrouladen: thin steaks spread with Dijon mustard, layered with dill pickle strips, salt pork (or bacon), and chopped onion, then rolled up tight and braised in beef broth until fork-tender.

The mustard coating is the first flavor layer. Spread it thin over the entire surface of each steak before adding the fillings. It soaks into the meat during the long braise and adds a tangy sharpness that cuts through the richness of the salt pork and gravy.

Browning the assembled rolls on all sides for a full 15 minutes before braising is critical. That deep brown crust adds a massive amount of flavor to both the meat and the braising liquid, which becomes the base for your pan gravy. Don’t rush this step.

The 80-minute braise in beef broth with peppercorns and bay leaf turns tough roll steaks into something you can cut with a fork. The dill pickles inside soften but keep their tang, and the salt pork or bacon renders and bastes the meat from the inside out. The gravy gets thickened at the end with a cornstarch slurry and served alongside.

Chef Tips

• Secure the rolls tightly with toothpicks, thread, or beef roll clamps. Loose rolls unravel during browning
• Use flat, thin steaks. Ask your butcher for rouladen cuts or pound thicker steaks to ¼-inch thickness
• Cut pickle strips lengthwise so they run the full length of the roll
• The braising liquid should barely simmer, not boil. A hard boil toughens the meat

Variations

• Bacon and sauerkraut: Replace the pickles with drained sauerkraut and use bacon instead of salt pork for a tangier, more traditional take
• Red wine gravy: Add ½ cup of dry red wine to the broth for a deeper, more complex gravy