Gluten Free Beef Rouladen is an allergy friendly version of a traditional German Beef Rouladen recipe. The beef simmers in a gluten free and top 8 allergen free sauce until mouthwateringly tender. This rouladen recipe is perfect for family dinners, celebrations, and as a warming winter dinner. If this is your first time making a braise beef roll be sure to check out our step by step guide on How to Roll German Beef Rouladen and the FAQs.
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Why We Like This Recipe
We love this braised beef roll recipe because it is one that is a traditional dish from Rob’s heritage. German cooking in our house is pretty common, especially on special occasions. The kids often choose rouladen as the dinner for their birthday. It is a dish for us that is all about family as we all pitch in to make it and eat it for a celebration.
Ingredients
For the Braised Beef Rolls
- Rouladen beef
- Bacon
- German Mustard or Mustard-like Sauce
- Garlic Dill Pickles
- Gluten Free Flour or Plain Rice Flour
For the Sauce
- Olive Oil
- Carrots
- Celery
- Onion
- Garlic
- Smoked Paprika
- Dried Thyme
- Ground Coriander
- Bay Leaves
- Beef Stock
- Salt
- Pepper
- Cornstarch
See recipe card for quantities.
The Ingredient Low Down
Rouladen beef
The beef used in this braised beef roll dish is a specific cut. Most butchers will know how to prepare rouladen meat as it is thin slices that are cut from the top round part of the beef. Other thin cuts from more tender areas will work but may need less cooking time. Traditionally, the beef was made from a tougher cut and cooked for a long time to tenderise it. In some areas of North America a very thinly sliced steak such as a fast fry or large unsliced stir fry beef is used instead of a traditional rouladen cut. The meat is typically ¼ - ⅜ of an inch thick and about 4 -6 inches long.
Bacon
Use regular streaky bacon in this recipe. It will not work with Canadian or back bacon. Don’t bother splurging on thick cut bacon. Because you are rolling the pork with the beef, therefore the regular works best.
German Mustard or Mustard-like Sauce
Mustard is one ingredient we don't use as one of the kids is allergic to it. We also have noticed many mustards have milk warnings on them, especially from Europe. Instead, we use a mustard-like sauce we mix up. The instructions are in the substitutions section of this recipe post.
Garlic Dill Pickles
We use garlic dills whose length is roughly the size of the width of the rouladen beef. If the beef is wider then we use more than one spear. We cut the pickles either in quarters or halves lengthwise.
Gluten Free Flour or Plain Rice Flour
We use flour without xanthan gum in this recipe, however if all you have is cup for cup with xanthan gum it will work. You may need less corn or other starch.
Olive Oil
Olive or another neutral oil will work. It is to help and saute the carrots, celery, onions, and garlic.
Onion and Garlic
Fresh is best. It will give a better flavour than granulated garlic or onion. We mince them both finely and use an immersion blender on the sauce to break them down further. We like having more surface area to get the most possible flavour out.
Herbs and Spices
Make sure to check them for allergens. There can be opportunities for cross contact in the processing of the herbs and spices. It is also important to not accidentally create opportunities for cross contact at home. If using allergens with the spices for cooking other dishes.
Beef Stock
It is okay to use homemade or allergen friendly store bought beef stock. We prefer stock but beef bone broth will work as well. Bone broth can be more concentrated so it may take up to half the broth mixed with the rest in extra water to make up the same volume of beef stock. The extra beef flavour should also be fine if the whole amount is bone broth.
Instructions/ Directions and Tips
Step 1
In a large stock pot, fry the bacon until just starting to be cooked but not until crispy. Do not crisp the bacon or it will break as you roll it. It may need cooking in batches a few slices at a time.
Step 2
Remove the pan from the heat and turn off the burner. Set aside bacon when cooked enough and reserve bacon fat. For browning the rolls.
Step 3
On a plastic cutting board lay out slices of the rouladen meat so they are parallel to you. The thin side facing you. If they are not super thin pound to ⅛ of an inch thick with a meat mallet. Sprinkle both sides with salt and pepper.
Step 4
With a butter knife spread mustard or mustard substitute all over one side of the beef in a thin layer
Step 5
Lay 1 piece of partially cooked bacon on the mustard side of the beef lengthwise.
Step 6
Put the quartered pickle on the bacon at the end closest to you next to the edge. Roll the beef and bacon around the pickle starting with the end closest to you and roll tightly away from you. The pickle should be in the middle of the roll. It should form a tight braised beef roll.
Step 7
Secure the roll on the open end with either kitchen twine or 2 toothpicks pushed all the way through. Remove these before serving though for safety and choking hazard issues.
Step 8
When all the rolls are formed, pour the flour on a deep and wide plate. Dredge the rouladen one by one in the flour lightly coating them. The area around the toothpicks or twine may need to be patted on by hand.
Step 9
Once all the rolls are floured, heat the original deep stock pot over medium medium-high heat and some of the bacon fat, about ⅓-½ of the total fat.
Step 10
Place a couple of rolls in the pan and cook on all sides to sear and brown. Each side should take 2-3 mins. When done, put the seared rolls on a plate and set aside. Add bacon fat as needed and repeat with all the rolls.
Step 11
If the fat has all cooled off after cooking all the rolls turn down the heat to medium heat. Add the carrots, celery, onions, and garlic and saute until softened and the onions are translucent.
Step 12
Add in the herbs and spices. And cook for an additional 1-3 minutes.
Step 13
Deglaze with ¼ cup of the beef stock. Scrape any stuck bits or browned meat off the bottom of the pan.
Step 14
Add the rest of the beef stock in the pan and carefully put the rolls in too.
Step 15
Add the water for 1C or more if needed to cover the rolls. Remaining salt and pepper to be added now, if not already added.
Step 16
Raise heat to bring the liquid to a light boil. Once boiling reduce the heat to allow a low simmer. Cover with a tight fitting lid.
Step 17
Let simmer gently for 90 minutes. Checking every 15 minutes to see if water is needed to be added to keep the rolls covered. Add water as needed to accomplish this.
Step 18
When finished simmering, remove beef rolls to a clean plate. Remove the pot from heat and use an immersion blender to blitz the sauce. Add in the cornstarch slurry and blitz a bit to mix.
Step 19
Return to heat and let cook while continuously stirring while scraping the bottom on medium heat to thicken the sauce. Once thickened, the rolls can be added back and then served or the rolls can be dished up from the plate and the sauce poured over them.
Hint: For a step by step instruction on how to roll the German Beef Rouladen check out our How to Roll Beef Rouladen Guide with pictures on each step and an FAQ.
Substitutions
- Mustard-Like Sauce - The paste we use is horseradish that has been blended until creamy and a paste and a small amount of turmeric. The turmeric is really powerful and is only needed in small amounts to taste. The turmeric gives an early taste and the mustardy colour, while the horseradish lends that kick needed.
- Meat - Other kinds of meat could be used in place of beef but they will not be as traditional to a rouladen. If a beef allergy is holding one back from trying this recipe try it instead with pork or chicken. Bison, venison, lamb, or even turkey could be used instead of beef.
- Wine - In place of 1 cup of the water in the sauce red or white wine can be used. When using wines in cooking for those with allergies, always check with the manufacturer. Verify as to the ingredients, method of making the wine, and processes. It is important to check as alcohol is not bound by the same strict allergen labelling laws as food is. Some wines have been clarified using egg whites so vegan wines can generally be easier to verify in our experience.
Variations /Adaptations
Depending on where in Germany and Europe the rouladen are made there are slight regional differences on how braised beef rolls are made and what they contain.
- Onion - Adding raw sliced onions to the rouladen is common in some areas. They go on top of the bacon layer perpendicular to the bacon. The onions are usually spread thinly along the whole rouladen they are in every part of the roll as it is rolled up.
- Chopped Up Filling - Not all regions have the pickle as a spear and the bacon whole. In some areas the bacon is chopped and fried, mixed with finely diced pickle and sometimes carrots or onions. In others the bacon is replaced with ground sausage bits mixed with the vegetables. This mix is usually put in the same position as the pickle spear would be so when rolled it is the centre of the roulade.
- Sausage - In various regions pickles are not put in the rouladen at all. Instead a single sausage is at the centre of the roll. The sausage is fried slightly to get a bit of colour on it and crisp up the skin. Where the pickle spear goes is where the sausage would be put before rolling to allow the roulade to be rolled around the sausage.
Equipment
You will need butcher’s twine or toothpicks to secure the gluten free German rouladen rolls. A non-wood cutting board and knife to cut the pickles and sauce veggies or to rest the rouladen on while rolling. A butter knife to spread the mustard or mustard like condiment on the beef. Utensils to cook the bacon with, sear the rolls, and make the sauce. A plate for flouring the rolls. A large pot to cook it all in. An immersion blender to make the sauce smooth. Measuring cups and spoons, both liquid and dry will be needed, as well.
Storage and Reheating Instructions
Storage
It is best to store the German beef rouladen in the sauce to keep it from drying out.
-Fridge
In a well covered storage dish the rouladen in its sauce will keep for up to 3 days.
-Freezer
In a proper freezer container the gluten free beef rouladen will keep for up to 3 months in its sauce.
Reheating
Thaw before reheating if the Gluten Free Rouladen Beef has been stored frozen. Warm up the beef rolls in the sauce for the most tender leftovers.
-Stove Top
In a medium sized pot over medium heat on the stove top place the rolls and their sauce. Add ¼-½ a cup of water to the sauce depending on how much sauce is being reheated. Bring the sauce to a simmer and reduce heat to let the sauce simmer for 10-15 minutes or until the rolls are heated through.
- Microwave
Reheating by microwave can be more difficult to reheat the roll all the way through evenly. The stove top method is more suitable.
Top Tip
Want to make a rolled beef dinner but don't want to spend time rolling individual rolls? You can use a tip roast that is thinly cut and prep it as you would one roll. Instead of one pickle slice put pickle slices along the roll at various intervals and add onion slices, if desired. The roast can be then cooked in the gravy in a covered dutch oven for 25-30 mins a pound at 350F turning it every so often to keep it moist.
What To Serve With
Usually we serve our Gluten Free Beef Rouladen with a steamed vegetable, and a starch. Not all the kids are not super fond of traditional sauerkraut, but we do make it as well for those that do. The sauerkraut is served warmed as a side. Red Cabbage is another side we serve often with Rouladen. Rot Kohl as it is called in German is a warmed red cabbage side dish that pairs well with Rouladen.
For the starch we either serve this German dish with mashed potatoes, German fried potatoes, or a top 8 free adaptation of Spatzle. Rob calls this merely a vessel to get the rouladen sauce to the mouth.
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📖 Recipe
Equipment
- Wooden Toothpicks or Butcher’s Twine
- Stockpot
- Non-wood Cutting Board and Knife
- Butter Knife
- utensils for cooking
- Plate
- Immersion Blender
- Measuring cups and spoons
Ingredients
- For the rouladen
- 10 pieces of Rouladen beef Approx 3 lbs of beef
- 10 pieces of streaky bacon
- ¼-½ teaspoon per roll German mustard or our mustard sauce for heating.
- 10 quarters of garlic dill pickles
- ¼- ½ C Gluten Free Flour without xanthan gum or plain rice flour
- For the sauce:
- 1-2 Tbsps olive oil
- 2 carrots finely diced
- 2 ribs celery finely diced
- 1 medium onion finely diced
- 5-6 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon ground coriander
- 2 bay leaves
- 1 L beef stock
- 1 L water
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground pepper
- 1 tablespoon cornstarch plus 1 tablespoon water mixed to make a slurry
Instructions
- In a large stock pot, fry the bacon until just starting to be cooked but not until crispy. Do not crisp the bacon or it will break when it is rolled. It may need to be cooked in batches a few slices at a time.
- Remove the pan from the heat and turn off the burner. Set aside bacon when cooked enough and reserve bacon fat. For browning the rolls.
- On a plastic cutting board lay out slices of the rouladen meat so they are parallel to you. The thin side facing you. If they are not super thin pound to ⅛ of an inch thick with a meat mallet. Sprinkle both sides with salt and pepper.
- With a butter knife spread mustard or mustard substitute all over one side of the beef in a thin layer
- Lay 1 piece of partially cooked bacon on the mustard side of the beef, in the same direction as the beef.
- Put the quartered pickle on the bacon at the end closest to you next to the edge. Roll the beef and bacon around the pickle starting with the end closest to you and roll tightly away from you. The pickle should be in the middle of the roll. It should form a tightly rolled meat “cigar” shape.
- Secure the roll on the open end with either kitchen twine or 2 toothpicks pushed all the way through, one at each end. (Be sure to remove these before serving so no one chokes on them)
- When all the rolls are formed, pour the flour on a deep and wide plate. Dredge the rouladen one by one in the flour lightly coating them. The area around the toothpicks or twine may need to be patted on.
- Once all the rolls are floured, heat the original deep stock pot over medium medium-high heat and some of the bacon fat, about ⅓-½ of the total fat.
- Place a couple of rolls in the pan and cook on all sides to sear and brown. Each side should take 2-3 mins. When done, put the seared rolls on a plate and set aside. Add bacon fat as needed and repeat with all the rolls.
- If the fat has all cooled off after cooking all the rolls turn down the heat to medium heat. Add the carrots, celery, onions, and garlic and saute until softened and the onions are translucent.
- Add in the herbs and spices. And cook for an additional 1-3 minutes.
- Deglaze with ¼ cup of the beef stock. Scrape any stuck bits or browned meat off the bottom of the pan.
- Add the rest of the beef stock in the pan and carefully put the rolls in too.
- Add the water for 1C or more if needed to cover the rolls. Remaining salt and pepper to be added now, if not already added.
- Raise heat to bring the liquid to a light boil. Once boiling reduce the heat to allow a low simmer. Cover with a tight fitting lid.
- Let simmer gently for 90 minutes. Checking every 15 minutes to see if water is needed to be added to keep the rolls covered. Add water as needed to accomplish this.
- When finished simmering, remove beef rolls to a clean plate. Remove the pot from heat and use an immersion blender to blitz the sauce. Add in the cornstarch slurry and blitz a bit to mix.
- Return to heat and let cook while continuously stirring while scraping the bottom on medium heat to thicken the sauce. Once thickened, the rolls can be added back and then served or the rolls can be dished up from the plate and the sauce poured over them.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.