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Beef Rouladen

Beef Rouladen
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.
4 ServingsPrep: 20 min. Cook: 1 hour 5 min.

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.
© Taste of Home 2013

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Beef Rouladen (continued)

Nutrition Facts: 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.
© Taste of Home 2013