- 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
- 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.
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!!!!!!"