Beef Rouladen Recipe
- 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
- 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
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"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!"