Instant Pot beef rouladen is a German-inspired dish of thin beef steaks rolled around mustard, bacon, onion, and pickle, then pressure-cooked until tender. The pot builds a savory gravy from the browned beef and cooking liquid, making this comforting meal practical even on a weeknight; fillings vary by region and family.

Ingredients

4 thin beef top-round steaks, about 6 oz (170 g) each and ¼ inch (6 mm) thick
½ tsp (3 g) fine salt
¼ tsp (1 g) black pepper
2 tbsp (30 g) Dijon or German mustard
4 slices (about 4 oz/115 g) bacon
1 small yellow onion, thinly sliced, about 1 cup (150 g)
4 dill pickle spears, about 4 oz (115 g), patted dry
2 tbsp (30 ml) neutral oil
1 cup (150 g) chopped yellow onion, for the pot
1 medium carrot, chopped, about ¾ cup (90 g)
1 celery rib, chopped, about ½ cup (50 g)
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry red wine or additional beef broth
1½ cups (360 ml) low-sodium beef broth
1 bay leaf
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (8 g) cornstarch
1 tbsp (15 ml) cold water
1 tsp (5 ml) cider vinegar, or to taste
1 tbsp (14 g) unsalted butter, optional

Instructions

Prepare the rolls. If the steaks are uneven, place them between sheets of plastic wrap and gently pound to about ¼ inch (6 mm) thick. Season both sides with salt and pepper. Spread about 1½ teaspoons mustard over each steak. Lay a bacon slice across each, add a few onion slices and one pickle spear, then roll from a short end. Secure each roll with kitchen twine or two toothpicks. Keep the filling tucked in rather than overstuffing the steaks.
Brown the rouladen. Select Sauté on the Instant Pot and heat the oil. Working in batches so the rolls are not crowded, brown them on several sides, about 6–8 minutes per batch. Transfer to a plate. Browning adds flavor; it does not need to cook the beef through.
Cook the vegetables. Add the chopped onion, carrot, and celery to the pot and sauté for 3 minutes, scraping up browned bits. Stir in the tomato paste and cook for 30 seconds. Pour in the wine, if using, and scrape the bottom thoroughly to release any stuck pieces; let it bubble for 2 minutes. Add the beef broth, bay leaf, and Worcestershire sauce, then return the rouladen and any plate juices to the pot.
Pressure-cook. Lock the lid and set the valve to Sealing. Cook at High Pressure for 35 minutes. When the cycle ends, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure. Open the lid away from your face. Check the thickest part of a roll with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For tender rouladen, the meat may cook well beyond that temperature. If it is not tender enough to cut easily, pressure-cook for another 5 minutes and allow a 5-minute natural release.
Make the gravy. Move the rolls to a warm plate and remove the bay leaf. If desired, strain the cooking liquid for a smooth gravy, or leave the vegetables in for a rustic one. Select Sauté and bring the liquid to a gentle simmer. Stir together the cornstarch and cold water, then whisk the slurry into the pot. Simmer for 1–2 minutes, until thickened. Stir in vinegar and butter, if using, and taste before adding more salt or pepper.
Finish and serve. Remove the twine or toothpicks before serving. Spoon gravy over the rouladen. If the rolls have cooled while you made the gravy, return them to the hot sauce briefly, ensuring the centers are hot before serving.

Tips

Choose evenly thin steaks. Ask a butcher for rouladen or top-round steaks sliced thinly. Pounding evens them out, helping the rolls cook consistently; avoid tearing the meat.
Keep pickle and onion modest. Pat the pickles dry and use only a few onion slices per roll. Too much filling makes the rolls difficult to secure and can spill into the pot.
Scrape the pot well. Stuck browned bits can trigger a Burn warning. After adding wine or broth, scrape the entire bottom until it feels clear.
Make the gravy your way. Straining is optional. If you skip wine, use broth and add a little extra vinegar at the end for balance. Gluten-free cooks should check labels on broth, Worcestershire, and mustard.

Serving Suggestions

Serve rouladen with mashed potatoes, buttered egg noodles, or German-style potato dumplings so they can catch the gravy. Braised red cabbage, sauerkraut, green beans, or a crisp cucumber salad add a fresh or tangy contrast. Spoon a generous amount of gravy over each roll and offer extra at the table.

Variations

For a more traditional-style filling, use German mustard and dill pickle; Dijon is a convenient substitute with a slightly different, sharper flavor. Some versions include a thin strip of carrot or omit the pickle. You can use beef broth instead of wine for an alcohol-free gravy, though it will taste less fruity. For a smoother, richer sauce, strain the vegetables and whisk in the optional butter; for a heartier sauce, leave them in.

Storage and Reheating

Refrigerate rouladen and gravy within 2 hours of cooking, in a covered container, for 3–4 days. Store the rolls with enough gravy to keep them from drying out. Freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator for more even reheating.

Reheat gently in a covered saucepan over low heat, adding a splash of broth if the gravy has thickened. You can also microwave portions covered, stirring the gravy partway through. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not leave cooked beef at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make rouladen without wine?
Yes. Replace the wine with the same amount of beef broth. The gravy will be less fruity, so taste it at the end and add a little cider vinegar if it needs brightness.

What cut of beef works best?
Top round is a common choice because it can be sliced thinly and rolled. Ask for thin rouladen-cut steaks, or pound top-round steaks evenly at home. Avoid thick steaks that are difficult to roll and may cook unevenly.

Why are my beef rolls tough?
They may need more pressure-cooking time, especially if the steaks were thick or the beef was particularly lean. Check that the rolls are fork-tender, then cook for another 5 minutes at High Pressure if needed, followed by a short natural release.

Can I prepare the rolls ahead?
Yes. Assemble and secure them up to one day ahead, cover, and refrigerate. Keep raw beef refrigerated at 40°F (4°C) or below, and add the rolls directly to the cooking step when ready; the pot may take slightly longer to come to pressure.

Do I need to remove the toothpicks or twine?
Yes. Remove all toothpicks or kitchen twine before serving. Count the toothpicks as you take them out so none are left hidden in the rolls.

Can I double the recipe?
Only if the rolls fit without exceeding the Instant Pot’s maximum fill line. You may need to brown in more batches, but the pressure-cooking time generally stays the same; allow extra time for the pot to come to pressure.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Instant Pot Beef Rouladen Recipe with Rich Gravy