2 hrs 15 mins
1 hr 30 mins
This recipe came from a co worker. Ray always brought this dish to our pot lucks and it was usually the first dish gone! It is a delicious traditional meal that even though can be a little time consuming, it is worth it and can be made ahead of time. Our family requests it especially during the winter months, served over noodles or spatzles.
My Private Note
Units: US | Metric
- 1Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
- 2Cut steak into long thin strips.
- 3Season flour with salt and pepper.
- 4Arrange an assembly line for preparation for ease of rolling.
- 5On each piece of steak, place a dab of mustard and rub it along the steak.
- 6Add a piece of bacon.
- 7Add a piece of pickle slice.
- 8Sprinkle a dab of marjoram.
- 9From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
- 10Continue until all steak is rolled.
- 11Dredge rolls of steak into flour until coated.
- 12Heat oil in deep fryer pan.
- 13Brown steak until browned.
- 14Transfer to casserole dish.
- 15Continue browning and transferring into casserole dish until done.
- 16Preheat oven to 350°F.
- 17Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
- 18Sprinkle a dash of extra marjoram into gravy and stir.
- 19Pour gravy over steak rolls in casserole dish.
- 20Either bake now at 350°F for 1-1-1/2 hours or you can refrigerate and cook later.
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Nutritional Facts for Rouladen -German Pigs in a Blanket
Serving Size: 1 (240 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 651.1
- Calories from Fat 423
- Total Fat 47.0 g
- Saturated Fat 16.5 g
- Cholesterol 113.6 mg
- Sodium 903.2 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 0.3 g
- Sugars 0.0 g
- Protein 42.9 g