Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

A dish that isn't to difficult to prepare but is great for company.

Ingredients Nutrition

  • 3 slices bacon, halved
  • 1 12 lbs thinly sliced round steaks, 1/4 inch thick
  • 2 tablespoons Dijon mustard
  • 3 medium dill pickles, quartered lengthwise
  • 14 cup finely chopped onion
  • 1 (10 3/4 ounce) cancampbell's beefy mushrooms or 1 (10 3/4 ounce) can condensed golden mushroom soup
  • 2 tablespoons chopped parsley
  • 12 cup celery
  • 12 cup parsnip (optional)
  • 3 carrots, halved lengthwise and quartered

Directions

  1. In a large skillet, cook bacon until crisp; remove and crumble.
  2. Cut meat into 6 pieces 6 x 4 inches.
  3. Pound meat.
  4. Spread each piece of meat with 1 teaspoon mustard.
  5. Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.
  6. Starting at narrow end; roll up.
  7. Tuck in ends; fasten with toothpicks.
  8. Brown roll-ups in drippings; pour off fat.
  9. Stir in soup, celery, parsnips and parsley.
  10. Cover, cook over low heat 1 hour 15 minutes.
  11. Stir occasionally.
  12. Thin with water if desired.
  13. Serve with mashed potatoes or rice.
  14. Garnish with bacon.
Most Helpful

Exellent moist rouladen. This may not be the traditional German rouladen but I love this version. The addition of parsnip pieces in the sauce adds flavor. The only thing I did differently I got everything ready in the AM placed the rouladen and sauce in a baking dish, covered with foil and before dinner baked them for an hour and a half in a 350F oven seved with Spatzle & steamed carrots.The bacon sprinkled on top adds to the flavor and makes a nice presentation I have frozen one serving for future easy meal thanks Audrey for a keeper — Apr 14, 2004 Additional comments: I made this delicious recipe again and once again baked it - I could not believe that I had posted such an ugly picture of this wonderful tasty recipe so have tried to make up for it with new pictures Thanks again Audrey

Bergy June 24, 2005