This irresistible dish for Keto Beef Roulades will take your taste buds on a culinary journey across Europe. In terms of dietary needs, it perfectly captures the past and the present. Especially in Germany and Eastern Europe, roulades have been a staple side dish for generations. These exude coziness, joy, and careful preparation. Roulades are unique in their production process. In order to make a roll, a delicious mixture is stuffed into thin slices of meat, typically beef. Searing the meat to perfection follows rolling it. Last but not least, a little broil will make it melt in your lips. A low-carb, high-fat (LCHF) or Keto diet may be suitable for this variant. It proves that maintaining a healthy diet doesn’t have to mean giving up all the foods you love.
Roulades are usually served in a gravy-like sauce that has been thickened with flour. Bacon, pickles, onions, and breadcrumbs are just a few examples of the many possible ingredients. Keeping the beloved flavor profile, our keto version gradually swaps out high-carb ingredients with low-carb equivalents. This manner, you may keep to your ketogenic diet while still enjoying the same decadent taste and pleasing texture. Round, flank, or top sirloin steaks are ideal for thinly slicing meat. Dijon mustard, crispy bacon, sharp onions, and tangy dill pickles provide a strong base for the dish. In a long braising process, rough chunks of beef are transformed into tender, juicy, tasty parcels. This tasty spin on a classic favorite uses healthier ingredients, so get ready to wow your loved ones. Sharing a taste of Europe with your family is more than just eating; it’s an adventure. Whether you’re hosting a formal dinner or just want to serve a casual Sunday supper, this is sure to be the talk of the town.
Recipe Details
| Category | Details |
| Cuisine | German / Central European |
| Course | Main Course (Dinner) |
| Difficulty | Intermediate (Requires rolling and securing meat) |
| Servings | 4 to 6 Roulades |
| Prep Time | 25 minutes |
| Cook Time | 1.5 to 2 hours |
| Calories per Serving | ~380–450 kcal (varies by cut of beef and gravy) |
Things You Need:
- 1.5–2 pounds of thinly sliced beef (such round steak, flank steak, or top sirloin), divided into 4–6 pieces
- 2–3 teaspoons of Dijon Mustard
- 4–6 pieces of Bacon
- One medium Onion, cut into thin slices or caramelized
- 4 to 6 tiny spears or 1/4 cup of Chopped Dill Pickles
- Add salt and black pepper to taste.
- For searing, use 2 tablespoons of olive oil or butter.
- 2 to 3 cups of beef broth or red wine (for braising)
- You can use xanthan gum to thicken gravy or bay leaves or other herbs to braise.
How To Do It:
- Get the steak ready: Put each slice of beef flat on a chopping board. Use a meat mallet to pound them down to approximately 1/4 inch thick if they are too thick. Put a lot of salt and black pepper on both sides.
- Fill and Roll: On one side of each beef slice, spread a thin layer of Dijon mustard evenly, leaving a little border. Put a piece of bacon, some thinly sliced onion, and a pickle spear (or diced pickles) near one end of the beef slice.
- Roll and Secure: Starting at the filled end, tightly roll up each piece of beef. Use toothpicks or kitchen thread to hold the roulades together so they don’t come apart while they cook.
- To sear the roulades, heat olive oil or butter in a heavy-bottomed skillet or Dutch oven over medium-high heat. Carefully put the beef roulades in the hot skillet and sear them on all sides until they are a good brown color. This stage seals in the taste and makes a nice crust.
- Braise for tenderness: After browning, take off any extra fat from the pan. Add the beef broth or red wine to the skillet, making sure that the liquid comes up to the middle of the roulades. You can add a bay leaf or other herbs to make it taste better.
- Bring the liquid to a soft simmer, then turn the heat down to low, cover the skillet, and allow it braise for 1.5 to 2 hours, or until the beef is fork-tender. You may also braise them in a preheated oven at 300–350°F (150–175°C) for the same amount of time.
- (Optional) Make Gravy: After cooking, take the roulades out of the pan and let them sit. If desired, bring the braising liquid to a simmer, and whisk in a small amount of xanthan gum (start with 1/4 teaspoon and add more if needed) to thicken it into a rich gravy.
- Serve: Carefully remove the toothpicks or twine from the roulades. Serve hot, smothered with the delicious gravy.
Beef Rouladen
Classic German rolled beef with bacon, mustard, onion & pickles — braised to perfection
- 1.5–2 lbs thinly sliced beef*
- 2–3 tsp Dijon mustard
- 4–6 bacon slices
- 1 medium onion, thinly sliced
- 4–6 dill pickle spears
- Salt & black pepper, to taste
- 2 tbsp olive oil or butter
- 2–3 cups beef broth or red wine
- Bay leaves or herbs (optional)
- Xanthan gum for gravy (opt.)
*Round steak, flank steak, or top sirloin work well
Prep Beef
Pound slices to ¼” thick if needed. Season both sides generously with salt and pepper.
Fill
Spread thin layer of Dijon on each slice. Layer bacon, onion slices, and a pickle spear near one end.
Roll & Secure
Roll tightly from filled end. Secure with toothpicks or kitchen twine to hold shape.
Sear
Heat oil in Dutch oven over medium-high. Brown roulades on all sides for a nice crust.
Braise
Add broth/wine halfway up roulades. Add bay leaf. Simmer covered 1.5–2 hrs until fork-tender (or oven at 300–350°F).
Make Gravy (Optional)
Remove roulades. Simmer liquid and whisk in xanthan gum (¼ tsp at a time) to thicken.
Serve
Remove toothpicks/twine. Serve hot, smothered with rich gravy!
Conclusion
With this tantalizing recipe for Keto Beef Roulades, you can take a culinary journey through the center of Europe. It provides a perfect synopsis of nutritional needs throughout history and the present. Eastern Europeans and Germans, in particular, have enjoyed roulades as a side dish for generations. You can feel the warmth, joy, and careful preparation that these exude. The technique utilized to make roulades is what makes them unique. Stuffing small slices of meat, usually beef, with a flavorful mixture is the recipe for making rolls. The meat is sear-cooked until it’s absolutely tender after rolling. The last step is a delicate broiling till it becomes a mouth-melting dessert. This variant could be suitable for those following a Keto or LCHF (low-carb, high-fat) diet. It proves that you may achieve your diet goals without giving up tasty food.
Flour is usually used to thicken the gravy-like sauce that roulades are served in. You can find a wide variety of ingredients in them, from bacon and pickles to breadcrumbs and onions. Our keto adaption keeps the flavor profile you love by subtly replacing high-carb ingredients with low-carb equivalents. Without ruining your ketogenic diet, you may still savor every bite of the same decadent flavor and pleasing texture. The ideal way to cut round, flank, or top sirloin steaks is into thin slices. They make a great base, thanks to the strong flavors of Dijon mustard, crispy bacon, sharp onions, and tangy dill pickles. Braising the meat for an extended period of time turns tough pieces of flesh into tender, juicy, and tasty parcels. Prepare to wow your loved ones with this tasty spin on a classic recipe that uses healthier ingredients. This is more than just cuisine; it’s an experience that brings a little bit of Europe to your table. Ideal for when you want to offer a dish that will be the talk of the town, whether it’s a formal dinner or a casual Sunday lunch.
Common Questions People Ask About Keto Beef Roulades:
What kind of beef is ideal for making roulades?
Roulades work best with thinly sliced beef, like round steak, flank steak, or top sirloin. The most important thing is that the pieces are thin enough to roll up effortlessly.
Can I prepare beef roulades ahead of time?
You can make the roulades and sear them a day ahead of time. Put them in the fridge with a lid on them. Put them in a Dutch oven with broth and braise them as directed when you’re ready to cook.
How can I keep the roulades from coming apart while they cook?
You can use toothpicks or kitchen string to hold the coiled beef together. Make sure they are securely rolled before you tie them up.
If I don’t like dill pickles, what else can I use?
If you don’t like dill pickles, you may try using alternative low-carb fillings, like sautéed mushrooms, bell peppers, or even a different kind of pickled vegetable that you like.
Do I need red wine to braise, or can I use something else?
You can use only beef broth, but red wine adds a lot of flavor. You may also use a mix of beef broth and a splash of balsamic vinegar if you want.
What can I do to make the gravy thicker without using cornstarch or flour?
The recipe says to use xanthan gum, which is a thickening that doesn’t have many carbs. Start with a very small quantity, like 1/4 teaspoon, and mix it well because it thickens quickly.
Can I use a slow cooker to make roulades?
You can move the roulades to a slow cooker with the braising liquid after you sear them. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the food is soft.
What side dishes go well with Keto Beef Roulades?
Mashed cauliflower, roasted asparagus, sautéed green beans, creamed spinach, or a simple side salad are all great keto-friendly side dishes.
Are the nutritional values for cooked or raw foods?
The estimated calorie content is for one serving of the cooked dish, based on the recipe’s ingredients.
Where can I find additional keto meals that are quick and easy?
The video says that if you subscribe to “Health with Elle,” you’ll get additional quick and easy keto recipes and information on the keto diet.
