German Steak Roll

READY IN: 2hrs 15mins
Recipe by ElaineAnn

One big Rouladen and much less work involved.

Top Review by Charlotte J

It is in the oven, can't wait to try a bite. I used Dusseldorf Style Mustard from Germany in making this. Step 6 was a little confusing, if you turn the bacon into itself how are you to get a tight roll? I would have thought, a person turn the uneven edges in, then use the bacon on the ends to help roll it tight. I needed a few toothpicks to help hold the roll together. I enjoyed the mustard and pickles together in this recipe. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*

Ingredients Nutrition

  • 3 slices bacon
  • 2 lbs round steaks (tenderized)
  • 2 tablespoons mustard
  • 1 cup dill pickle slices, drained
  • 3 tablespoons instant minced onion
  • 1 (1 ounce) package brown gravy mix


  1. Bacon goes under steak, one slice under each end and one under center, straight up and down.
  2. Lay steak lengthwise on top of bacon.
  3. Salt and pepper lightly.
  4. Spread mustard over entire surface of steak.
  5. Sprinkle chopped pickles and onion over entire steak.
  6. Fold bacon in at edges and then roll tightly jelly roll fashion, seam side down. Place in ungreased baking dish (if too long, cut in half).
  7. Bake at 400° until bacon and meat start to brown.
  8. Mix gravy in warm tap water and mix with meat juices that have formed.
  9. Bake at 325° to 350° until tender, 1 1/2 to 2 hours. Can be covered with foil and basted with the gravy every now and then for more tenderness.
  10. Slice and serve with rice or potatoes.

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