Community Pick
Beef Rouladen
photo by theparkerfamily_125
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
- Spread mustard on one side of each slice of meat.
- Sprinkle with salt and pepper.
- 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.
- Put oil in dutch oven or other large pan and brown meat; drain.
- Add broth and bring to a boil.
- Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
- Remove meat and keep warm.
- Combine flour and water until smooth and slowly stir into broth.
- Bring to a boil, stirring constantly until thickened.
- Remove wooden pics from meat and return to gravy; heat through.
- Sprinkle with parsley if desired.
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Reviews
-
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.....
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This is a delicious, rich, satisfying dish. I follow the recipe exactly, except I add julienned or chopped dill pickle to the stuffing for a more traditional German taste. Turns out perfectly every time. The braising keeps the meat moist and the rolls become fork tender. I serve it with sauerkraut (rinsed and drained well, tossed with crispy bacon and a bit of the rendered bacon fat -- so simple, but fabulous!) and crisp potato pancakes made from shredded potatoes.
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Tweaks
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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.....
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.