Beef Rouladen Recipe

Beef Rouladen Recipe photo by Taste of Home

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My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.

This recipe is:

Diabetic Friendly

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Beef Rouladen Recipe

Prep: 20 min. Cook: 1 hour 5 min.

Yield: 4 Servings

15 65 80

Ingredients

1 pound thin beef top round steak, cut into four pieces
Coarse-ground prepared mustard
1/4 teaspoon dried thyme
Salt and pepper to taste
1 medium dill pickle, quartered lengthwise
3 carrots, cut into sticks, divided
1 small onion, cut into wedges
2 tablespoons all-purpose flour
1 tablespoon canola oil
2 cups water
2 teaspoons beef bouillon granules
3 tablespoons ketchup
Cooked noodles

Directions

Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.
In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired.
Serve with noodles. Yield: 4 servings.

Diabetic Exchanges: One serving (without added salt) equals 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat; also, 250 calories, 1012 mg sodium, 70 mg cholesterol, 12 gm carbohydrate, 26 gm protein, 10 gm fat.

Originally published as Beef Rouladen in Reminisce September/October 1991, p35

Keeping Onions Fresh

To keep onions from spoiling, I place them in the legs of a clean pair of nylon hose. I put them in one at a time and tie a knot between each onion. Then I hang them in a cool dry place. The onions stay fresh much longer because they are well-ventilated and are not touching one another. Terri M., Sequim, Washington