Beef Rouladen Recipe
- 1/4 cup Dijon mustard
- 8 slices beef top round steak (1/4 inch thick and 4 ounces each)
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
Reviews for Beef Rouladen
"I used honey mustard then followed the directions. I loved it, my husband said it was kinda bland. Maybe next time I will try using the pickle to give it more flavor."
"I use dijon mustard - salt&pepper, fine diced onions,fine cut bacon, fine diced pickelsthen roll up, tie with string, brown, add water and let cook until tender. Then complete the gravey - it is a long process, but all woth the effort, it is super fabulous delicious. Seve with dumplings and red cabbage.....yummy - this is how my mom made it in northern Germany."
"Very good recipe! I added sliced carrots and sliced dill pickles with the bacon, to be more similar to other rouladen that I have had and enjoyed."
"My grandmother used to make rouladen but she used spicy brown mustard instead of dijon...and she also never put in pickles!!!!! I don't recall her ever using beef broth either...she just used the stock the way that it was for the gravy. After browning the rouladen, she would cover them with water, season it with salt and pepper, cut up an onion in it and put maybe just a little bit of extra mustard into it for flavor. Then, when it was done, she used to remove the rouladen and make a roux and make the gravy like that...it was delicious and that is the way that I make it now as well!!!!!!"
"I was so happy to finally find a rouladen recipe that didn't include pickles. I grew up with a German mother and she never put pickles in them. My mother in-law, who happens to be German, always put pickles in hers and I never liked it. She also cooked them to death so they were dry and tasteless. This recipe was perfect!!! Making again tomorrow for Easter."
"My Oma and mother were from Germany. This new recipe I see floating around is not how they made it. My grandad spat it out, saying it's not right at all! You use thin steak with onions, pickle, and mustard rolled into it. Topped with sour cream and cooked until all the juices run together. It's the best thing you'll ever eat!"
"One very important ingredient is a pickle as opposed to green pepper. Gives better flavoring!! Grew up in my family's 5-star German restaurant in NYC........."
"Recently made this for my wife's family and they loved it. My father-in-law was talking about it all night long. Definitely making this again."
"This was very interesting! I added the pickle and we all loved it with the pickle and the pickle juice in the gravy! Thanks for the great recipe!"
"This is so delicious,fork tender! My husband raves about this!"
"I made this several times after I seen it in the magazine. It is fantastic!!Haven't made it in a while and was thinking about it the other day. I made it today and it is in the oven now. I also put a dill pickle and bacon cooked crispy in the center. This is a wonderful meal."
"I didn't have any bacon on hand so I mixed a little liquid smoke into the dijon mustard. I added the dill pickle spear and otherwise followed the recipe exactly. DH and I really enjoyed this dish."
"Like others I. Add dill pickle to the beef roll and then still in some sour cream at the end. Really good!"
"Easier to make than I expected, and simply delish. I'll make it again."
"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."
"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."
"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!"
"Excellent Flavor and very easy to make."
"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."
"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!"
" Since you grew up in Germany, I would consider your recipe authentic. My question for you, though is, did your mom ever put the pickle in it? My ex's DGM was from Furth, Germany, and her recipe, which I still make, does not use pickle either. But when I tell people about it, I have been told many times that it's not authentic without the pickle.Your recipe is the same as mine but I don't use mustard.
"OMG this recipe was a hit in my house. They ate it up and said next time make alot more.Thank You!! Great recipe"
"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"
"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!"
"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!"