Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)

Ingredients Nutrition


  1. Spread mustard on one side of each slice of meat.
  2. Sprinkle with salt and pepper.
  3. Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
  4. Put oil in dutch oven or other large pan and brown meat; drain.
  5. Add broth and bring to a boil.
  6. Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
  7. Remove meat and keep warm.
  8. Combine flour and water until smooth and slowly stir into broth.
  9. Bring to a boil, stirring constantly until thickened.
  10. Remove wooden pics from meat and return to gravy; heat through.
  11. Sprinkle with parsley if desired.
Most Helpful

Made today for dinner. It had a lot of flavor, was very moist, and over all delicious. I have a recipe close to this one but will throw it away, this was a lot better. Thank you.

Ellen Brody May 09, 2002

Great recipe. This turned out tender and the gravy was absolutely delicious. I also added a dill pickle spear because the authentic rouladen I had at a little restaurant in Ramstein, Germany, had dill pickle in it. It adds a wonderful flavor to the whole dish as well.

Bondem777 September 19, 2009

This was awesome. I modified it a little bit, adding dill pickle to the stuffing and letting it simmer for 3 hours. I totally screwed up the gravy, though, doing something I should have known not to do. I added hot cooking liquid to the flour instead of the water. This caused (naturally) lumps or spaetzle, depending on who you talk to.....

Rafale January 11, 2009