Gluten Free Beef Rouladen

My German friend introduced me to her families Beef Rouladen recipe decades ago. Rouladen is a special cut of beef that all butchers know and rolling it up with toothpicks makes it seem fancy. The delicious red wine gravy is thickened with cornstarch so my recipe was always gluten free.

Gluten free cooks need to learn a thing or two about gravy. I use cornstarch in this recipe and in my Salisbury Steak with gluten free onion gravy. I also make an Ancho Chile gravy that I thicken with masa harina. If you're used to using wheat flour for gravy, check out How To Make Gluten Free Gravy for more help.

Ingredients

Rouladen are long pieces of thinly sliced beef that butchers are familiar with. In the fall I see it packaged up right there in the meat section. If you can't find it just ask.

• beef rouladen
• Dijon mustard
• bacon
• onion
• fresh parsley (I'll switch to dried as soon as the parsley in my garden freezes.)
• dill pickles
• butter
• gluten free beef stock
• red wine
• cornstarch

See recipe card for exact amounts.

Instructions

To prepare rouladen you simply spread mustard on the meat then sprinkle with chopped bacon and onions. Lay a piece of pickle across the meat, roll it up and secure with toothpicks.

After browning the rolls on the stove this recipe braises the meat in red wine and beef stock for a delicious gravy. This can be done on the stove or in the oven.

Substitutions

Dijon mustard - If you bought the grainy mustard to make my Grilled Mustard Chicken you can use it here to keep your pantry ingredients moving.

Bacon and onion - Some rouladen recipes omit the bacon and/or onion.

Fresh parsley - I don't often buy fresh but I do like it in some recipes. In the fall I can still use fresh parsley out of my garden but once it freezes I'll substitute with dried parsley. The conversion is always 1 tablespoon fresh herb = 1 teaspoon dried herb.

How To Use Cornstarch in Gluten Free Gravy

Cornstarch is my substitute for wheat flour. If you're used to using wheat flour for thickening sauces, because your mom did that, just make the switch to cornstarch. For a handy reminder write this on a recipe card and post it inside a cupboard door near your stove.

This switch from wheat flour to cornstarch is easy but there are differences.

• Instead of sprinkling flour over a hot mixture, combine cornstarch with an equal amount of water to make a slurry.
• Add the slurry to the warm sauce, still on the heat. Stir constantly and watch it thicken before your eyes.
• If you haven't done this before start by adding half of the cornstarch slurry. See how it thickens then add more to find the consistency you like.

Top Tip

Entertain! Oktoberfest is a folk festival that was started in Munich, Germany over 200 years ago. It runs from mid to late September and ends on the first Sunday in October.

In your kitchen you can celebrate anything you want, anytime of the year. This is the perfect meal for add a gluten free beer tasting. Whether it's part of your Gluten Free Dinner Club or just having friends for a casual meal, create a menu around Beef Rouladen.

Gluten Free Beef Rouladen

Beef Rouladen with a rich, red wine gravy is a German specialty ideal for an Oktoberfest celebration or any fall menu.

No ratings yet

Print Pin Rate

Course: Main Course

Cuisine: German

Keyword: Beef Rouladen

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 people

Author: Cinde Little

Ingredients

• ▢ 8 pieces of beef rouladen (ask the butcher for this cut)
• ▢ 2 tablespoon Dijon mustard*
• ▢ 4 slices bacon, finely chopped
• ▢ 1 small onion, finely chopped
• ▢ ¼ cup finely chopped fresh parsley (or 1 generous tablespoon of dried)
• ▢ 2 dill pickles, quartered lengthwise

COOKING AND GRAVY

• ▢ 2 tablespoon oil
• ▢ 2 tablespoon butter
• ▢ 2 cups gluten free beef stock
• ▢ 2 cups red wine
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 2 tablespoon cornstarch mixed with 2 tablespoon water
• ▢ GARNISH – chopped parsley

Cook ModePrevent your screen from going dark

Instructions

MAKE BEEF ROLLS

• Lay beef slices on a work surface. Drop a teaspoon of mustard on each piece of meat and spread to cover the whole piece.
• Sprinkle bacon, onion and parsley evenly over all the meat pieces.
• Lay a quarter pickle on the smallest end of each piece of meat. Roll meat around the pickle and secure with toothpicks making sure to poke them all the way through the meat. Can be prepared several hours in advance.
• Heat butter and oil in a sauté pan on medium-high heat. Add beef rolls and cook, turning once, until brown, 2-3 minutes per side.

STOVE TOP METHOD

• Pour stock, wine, salt and pepper over beef rolls. Bring sauce to a boil. Decrease heat, cover and simmer for 1 hour. Turn once, half way through the cooking time.

OVEN METHOD

• Preheat oven to 325°F.
• Pour stock, wine, salt and pepper over beef rolls. Bring sauce to a boil. Cover and bake in preheated oven for 1 hour. Turn once, half way through the cooking time.

GRAVY

• Remove beef rolls to a serving platter.
• Whisk together cornstarch and water. Pour mixture into the hot liquid and whisk until thickened, 1-2 minutes.
• Pour gravy over beef rolls, sprinkle with parsley and serve.

Notes

*Substitute with any grainy mustard if you have it.

Make Rouladen the star of an Oktoberfest celebration with warm German potato salad, sautéed purple cabbage and roasted carrots. Include a gluten free beer tasting and you're guaranteed to have a good time!