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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 Jan. 26, 2012 by bingoqueen63
I forgot to mention that I also cook the bacon til crispy. Don't like soggy bacon.
This is FANTASTIC!! I also add a dill pickle spear and a little pickle juice to the gravy. I also flour the rolls and then fry them. I have made this several times over the years and everyone loves them.
Reviewed on Jan. 06, 2012 by hunter6295
I was so happy to find this recipe! My German mother-in-law used to make this all the time. She passed away about 15 years ago and I hadn't had it since. She put pickles in hers also. I will try adding them next time.
Reviewed on Aug. 25, 2011 by Honeytiger3m
Perfect!!! I'm from Germany as well, and this recipe is 99.999% the way my Oma, Mom and I all make it. The only thing we do different is add a dill pickle spear with the onion, and add a little pickle juice to the gravy for a bit of tang. Very authentic, very delicious. Make this recipe as is and you'll be serving the best German Sunday dinner!
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!
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