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These made for a great meal. We served ours over rice. DH even went back for seconds. We mixed the extra gravy and rice together to have as a yummy leftover.

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Slatts July 01, 2010

i love these used tenderized steak use beef broth and put dill pickles in some ofthe roll ups good zaar tour 6

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Dienia B. July 01, 2010

*Delicious* This is the second version of Beef Rouladen I've made and both were wonderful. I scaled this down for 2 and did use beef broth instead of water and thickened the gravy with cornstarch and water. Thanks! *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*

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Papa D 1946-2012 June 30, 2010

Very tasty! These are so similar to what my Mom calls Bacon Rolls, and my aunt calls Beef Birds. I browned the beef in the Dutch Oven, thus eliminating another dirty pan and all the good browned bits are already in there. I also use toothpicks to hld them together instead of string. I have never let them sit overnite, but this was really a nice step, as all ingredients had time to marry. We ate half and froze the other half. A nice comfort food! Thanks for posting, Tarteausucre.

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Scoutie June 26, 2010

We make a similar dish to this here in Scotland, we call them beef olives, so this was familiar and yet different. I used a cut called streaky, for the bacon which is quite a fatty bacon, but I think the two worked together as the beef was very lean. The onion in the centre was very nice, I liked that. I made it to the recipe as your instructions required, and I ended up with a very rich gravy as you can see from my picture. A very nice recipe that I hope to make again soon. Thank you for posting. Made for ZWT#6 2010.

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Tea Jenny June 25, 2010
German Beef Rouladens