1 hr 10 mins
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.
My Private Note
Units: US | Metric
- 2 lbs london broil beef, sliced paper thin (by butcher)
- 1 large dill pickle, minced
- 1 medium onion, minced
- 1/2 lb bacon, chopped
- 2 large carrots, minced
- 2 teaspoons yellow mustard
- 1/2 teaspoon rye seeds (optional)
- 2 cups water
- 1 tablespoon flour or 2 teaspoons cornstarch
- salt and pepper, as needed
- 1Fry the chopped bacon in a very large skillet, with the carrot.
- 2Cook until bacon is done.
- 3Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
- 4Mix the bacon, onion, carrot, mustard, and minced pickle.
- 5Add the rye seeds if you are using them.
- 6Lay one london broil fillet flat on a large plate.
- 7Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
- 8You may have to use a little more or a little less.
- 9Starting from a narrow end, roll up the steak fillet.
- 10Fasten at end with a toothpick.
- 11Continue until all the steak has been used.
- 12If you have any small pieces of steak left over, chop them very finely and set aside.
- 13Heat the bacon grease, and place the steak rolls in the skillet.
- 14If there are any steak bits, add them to skillet.
- 15Brown on each side.
- 16When browned, add the water to the skillet.
- 18Turn to low and simmer one hour.
- 19At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
- 20Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
- 21Mix until there are no lumps.
- 22Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
- 23Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
- 24As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
- 25Serve on a large platter with gravy on the side.
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
- Total Fat 28.0 g
- Saturated Fat 10.2 g
- Cholesterol 123.9 mg
- Sodium 632.0 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 1.3 g
- Sugars 2.2 g
- Protein 37.2 g