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Beef Rouladen

Beef Rouladen
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
6 ServingsPrep: 35 min. Cook: 30 min.

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.
© Taste of Home 2013

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Beef Rouladen (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013