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Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this tender beef dish, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
Lighter version: Beef Rouladen
Nutritional Facts 1 serving (1 each) equals 355 calories, 23 g fat (7 g saturated fat), 79 mg cholesterol, 695 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.
Originally published as Beef Rouladen in Taste of Home December/January 1996, p35
Tip for Straining Broth or StockA big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and vegetables in the strainer, fill the pot with water and cook. When it’s time to strain the broth, just lift out the strainer. —Kathleen K., Staten Island, New York
A big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and vegetables in the strainer, fill the pot with water and cook. When it’s time to strain the broth, just lift out the strainer. —Kathleen K., Staten Island, New York
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Reviewed on Apr. 26, 2011 by cathymoody
Excellent Flavor and very easy to make.
Reviewed on Feb. 15, 2011 by misscleocat
My husband absolutely loved this recipe. I did cook the bacon until crisp-tender before rolling it inside the steak and I think it is the key to not having soggy bacon. Outside of that I followed the recipe exactly.
Reviewed on Nov. 12, 2010 by pjhhome
I've been making this recipe for years and it is always a hit. The beef comes out fork tender and it is the tastiest dish ever!
Reviewed on Dec. 05, 2009 by dmicha4583
OMG this recipe was a hit in my house. They ate it up and said next time make alot more.Thank You!! Great recipe
OMG this recipe was a hit in my house. They ate it up and said next time make alot more.
Thank You!! Great recipe
Reviewed on Mar. 02, 2009 by Rose6848
Re: Beef RouladenI love this dish - Growing up in Germany, we made it just as above. Still fix it today, with boiled poataoes and red cabbage, for my family, without the mustard. It's always a great hit!Rose
Re: Beef Rouladen
I love this dish - Growing up in Germany, we made it just as above. Still fix it today, with boiled poataoes and red cabbage, for my family, without the mustard. It's always a great hit!
Rose
Reviewed on Oct. 26, 2008 by RD2Cook
I love this recipe, and so far, all of my guests I've served it to have had rave reviews. I agree about the soggy bacon, of which I'm not a big fan. I've actually cooked the bacon just a bit and then used it in the recipe, which helped. It tastes great and makes a great meal for company!
Reviewed on Feb. 24, 2008 by Summy
I have made this recipe for more than ten years. My young children absolutely loved it back in the 90s. They would unroll the rouladen and take out the bacon (too soggy for them) and then eat every bit of beef. This recipe was recommended in Taste of Home to be served with Baked Mashed Potatos and Emily's Spinach Salad, if I recall correctly, and it became my family's most requested meal. Try it! You'll like it. It's not hard to prepare and it smells terrific while it simmers. You can also cut slices of these rolls once they are cold, and serve as appetizers with dijon mustard. My Dad loves it this way!
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