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Beef Rouladen Recipe

Beef Rouladen Recipe photo by Taste of Home

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I have used this recipe for years and rely on it when we have company. It's a dish that can be prepared ahead of time and makes a good hearty meal when cold weather sets in. -Jeanne Davis, Hardin, Montana

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Beef Rouladen Recipe

Prep: 35 min. Cook: 30 min.

Yield: 6 Servings

35 30 65

Ingredients

2 large onions, sliced
4 tablespoons canola oil, divided
6 bacon strips
6 beef top round steaks or beef sirloin steaks (1/4 pound each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard
6 dill pickle spears
3/4 cup all-purpose flour
1-1/3 cups water
4 teaspoons beef bouillon granules
1 teaspoon dried thyme
1 bay leaf
1 tablespoon butter, melted
Hot cooked noodles

Directions

In a large skillet, saute onions in 2 tablespoons of oil until tender; remove with a slotted spoon and set aside.
Pound steaks to 1/4-in. thickness; sprinkle with salt and pepper. Spread with mustard and top with onions. Place a pickle at one short end and a bacon strip lengthwise on top. Roll up jelly-roll style; secure with toothpicks. Set aside 1 tablespoon flour for thickening. Coat the roll-ups with remaining flour.
In the same skillet, cook roll-ups in remaining oil over medium heat until browned on all sides. Add the water, bouillon, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
Remove roll-ups and keep warm. Combine butter and reserved flour; add to the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and toothpicks. Serve beef and gravy with noodles. Yield: 6 servings.

Nutritional Facts 1 beef rouladen (calculated without noodles) equals 434 calories, 25 g fat (7 g saturated fat), 84 mg cholesterol, 1,348 mg sodium, 19 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Beef Rouladen in Reminisce November/December 2001, p48

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Beef Rouladen

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(1-1) of 1 reviews

Reviewed on Mar. 23, 2013 by cea267

Love this recipe - Just like my German Gandma's. She occassionally used pork loin chops flattened. Since I didn't have pickles, I used a well drained jar of German style sauerkraut. Lovely shades of childhood. Thanks for sharing, and reminding me to make this more often!

cea