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German Beef Roulade

German Beef Roulade is a tasty way to serve beef flank. Although this recipe takes a bit more time to prepare than meatloaf, the outcome is a good change of pace.


  • 1 1/2 lb 675 grams flank steak
  • 4 tsp Dijon mustard
  • 6 slices bacon diced
  • 3/4 cup chopped onion
  • 1/3 cup chopped dill pickle Gherkins are fine
  • 1/4 cup flour
  • 13 3/4 oz 400 gram can beef broth


  • With meat mallet or rolling pin, flatten meat to approximately a 10 x 8 inch (250 mm x 200mm) rectangle.
  • Spread mustard over meat.
  • In large skillet, over medium high heat, cook bacon and onion until bacon is crisp. Pour off fat, reserving 1/4 cup.
  • Spread bacon mixture over meat. Sprinkle with pickle.
  • Roll up meat from short end and secure with string.
  • In large skillet over medium high heat, brown beef roll in reserved fat. Place in a 13 x 9 inch (330 mm x 230 mm) baking dish.
  • Stir flour into fat in skillet until smooth. Gradually stir in beef broth.
  • Cook and stir over medium heat until thickened.
  • Pour sauce over beef roll. Cover and bake at 325F ( approx 170C) for 1 1/2 hours or until done.
  • Let stand 10 minutes before slicing.
  • Skim fat from sauce. Strain and serve with roulade.