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Beef Rouladen

 Beef Rouladen
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
8 ServingsPrep: 35 min. Cook: 1-1/2 hours

Ingredients

  • 1/4 cup Dijon mustard
  • 8 slices beef top round steak, (1/4 inch thick and about 2 pounds)
  • Salt and pepper to taste
  • 8 bacon strips
  • 1 large onion, cut into thin wedges
  • 3 tablespoons canola oil
  • 3 cups beef broth
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • Chopped fresh parsley, optional

Directions

  • Lightly spread mustard on each slice of steak; sprinkle with salt and
  • pepper. Place 1 bacon strip and a few onion wedges on each slice;
  • roll up; secure with toothpicks.
  • In a large skillet, brown beef in oil until no longer pink; drain.
  • Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2
  • hours or until meat is tender.
  • Remove meat and keep warm. Combine flour and water until smooth;
  • gradually stir into broth. Bring to a boil, stirring constantly
  • until thickened and bubbly. Remove toothpicks. Return to gravy; heat
  • through. Sprinkle with parsley if desired. Yield: 8 servings.

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Beef Rouladen (continued)

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.