Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Beef Rouladen

Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner.—Helga Schlape, Florham Park, New Jersey

6 ServingsPrep: 30 min. Cook: 1-1/2 hours

Ingredients

3 pounds beef top round steak (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips
3 whole dill pickles, halved lengthwise
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules, optional
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce, optional

Directions

Cut steak into six serving-size pieces; pound to 1/4-in. thickness.
Sprinkle with salt and pepper. Place a bacon strip down the center
of each piece; arrange a pickle half on one edge. Roll up and secure
with a toothpick.
In a large skillet, heat oil over medium-high heat. Brown beef on all
sides. Add the water, onion, parsley and bouillon if desired. Bring
to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or
until meat is tender. Remove to a serving platter and keep warm.
For gravy, skim fat from drippings. Combine the flour, water and

2 of 2

Beef Rouladen (continued)

Directions (continued)

browning sauce if desired; stir into drippings. Bring to a boil;
cook and stir for 2 minutes or until thickened. Serve with beef.
Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 481 calories, 25 g fat (8 g saturated fat), 143 mg cholesterol, 754 mg sodium, 7 g carbohydrate, 1 g fiber, 54 g protein.