Beef Rouladen

READY IN: 1hr 40mins
Recipe by Audrey M

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

Top Review by Bergy

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

Ingredients Nutrition

  • 3 slice bacon, halved
  • 680.38 g thinly sliced round steaks, 1/4 inch thick
  • 29.58 ml Dijon mustard
  • 3 medium dill pickles, quartered lengthwise
  • 59.14 ml finely chopped onion
  • 304.75 g cancampbell's beefy mushrooms or 304.75 g can condensed golden mushroom soup
  • 29.58 ml chopped parsley
  • 118.29 ml celery
  • 118.29 ml parsnip (optional)
  • 3 carrots, halved lengthwise and quartered


  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.

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