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    You are in: Home / Recipes / Rouladen Recipe
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    Rouladen

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    wildheart's Note:

    My father served in the Army in Germany many years ago. This is one of the recipes my mother brought back with her. If you don't like dill pickles, you can subsitute sweet; if you don't like carrots, substitute squash, and so on. My mom said that some families just used a thin dill spear in each rouladen. For even more German experience, serve gravy over spatzle.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry the chopped bacon in a very large skillet, with the carrot.
    2. 2
      Cook until bacon is done.
    3. 3
      Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
    4. 4
      Mix the bacon, onion, carrot, mustard, and minced pickle.
    5. 5
      Add the rye seeds if you are using them.
    6. 6
      Lay one london broil fillet flat on a large plate.
    7. 7
      Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
    8. 8
      You may have to use a little more or a little less.
    9. 9
      Starting from a narrow end, roll up the steak fillet.
    10. 10
      Fasten at end with a toothpick.
    11. 11
      Continue until all the steak has been used.
    12. 12
      If you have any small pieces of steak left over, chop them very finely and set aside.
    13. 13
      Heat the bacon grease, and place the steak rolls in the skillet.
    14. 14
      If there are any steak bits, add them to skillet.
    15. 15
      Brown on each side.
    16. 16
      When browned, add the water to the skillet.
    17. 17
      Cover.
    18. 18
      Turn to low and simmer one hour.
    19. 19
      At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
    20. 20
      Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
    21. 21
      Mix until there are no lumps.
    22. 22
      Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
    23. 23
      Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
    24. 24
      As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
    25. 25
      Serve on a large platter with gravy on the side.

    Ratings & Reviews:

    • on October 17, 2013

      Awful, just awful. First off, don't even pretend like it's only going to take you an hour and ten minutes to make this. Set aside at least 3, if not 5. Aside from the time estimate being horrifyingly wrong, the end result tastes like sweat. 0/10 would never make again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2010

      55

      This is a very good recipe. Same taste and flavor as my friend mom made in Germany. However I use the Germany mustard (UPC# 0-88468-12800-9) that I bough in the import section of our store.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2009

      55

      It goes without saying, TRUE! This is a "ripper" of a recipe too! Used dijon mustard, had no rye seeds today, Substituted peeled broccolini for carrots, it MADE MY DAY! Told butcher what wanted to make, Said it was healthy for my sake! Used yearling steaks tenderized then pounded away between baked paper...again it MADE MY DAY! Added beef broth instead of water , added red wine, This recipe is JUST devine! Like previous reviewer, added bacon in with gravy, black pepper, reduced it by slight, Am sure hubby and I will have a GREAT night! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Rouladen

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.2
     
    Calories from Fat 252
    58%
    Total Fat 28.0 g
    43%
    Saturated Fat 10.2 g
    51%
    Cholesterol 123.9 mg
    41%
    Sodium 632.0 mg
    26%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.2 g
    8%
    Protein 37.2 g
    74%

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