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German Steak Roll

German Steak Roll created by Charlotte J

One big Rouladen and much less work involved.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

  • 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

directions

  • Bacon goes under steak, one slice under each end and one under center, straight up and down.
  • Lay steak lengthwise on top of bacon.
  • Salt and pepper lightly.
  • Spread mustard over entire surface of steak.
  • Sprinkle chopped pickles and onion over entire steak.
  • 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).
  • Bake at 400° until bacon and meat start to brown.
  • Mix gravy in warm tap water and mix with meat juices that have formed.
  • 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.
  • Slice and serve with rice or potatoes.
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RECIPE MADE WITH LOVE BY

@ElaineAnn
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@ElaineAnn
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"One big Rouladen and much less work involved."
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  1. Charlotte J
    German Steak Roll Created by Charlotte J
    Reply
  2. 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*
    Reply
  3. ElaineAnn
    One big Rouladen and much less work involved.
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