Beef Rouladen

**Tinkerbell**'s Note:

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. :)

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

Ingredients:

Servings: 8

• 1/4 cup Dijon mustard
• 2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
• salt and pepper
• 8 slices bacon
• 1 large onion, cut into thin wedges
• 8 dill pickles, thinly sliced (optional)
• 3 tablespoons cooking oil
• 3 cups beef broth
• 1/3 cup flour
• 1/2 cup water
• chopped fresh parsley

Directions:

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.

Reviews

[Ellen Brody]

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.

[Bondem777]

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.

[Rafale]

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.....