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Cube Steak Beef Rouladen

 Cube Steak Beef Rouladen
It took me years to work up the nerve to try a recipe that called for meat to be wrapped around pickles and cooked. Once I did, though, it became a favorite. My husband and boys request this for Christmas dinner.
2 ServingsPrep: 15 min. Cook: 1 hour 35 min.


  • 2 tablespoons Dijon mustard, divided
  • 2 beef cubed steaks (6 ounces each)
  • 1 medium dill pickle, cut lengthwise into eight pieces
  • 1 small onion, thinly sliced, divided
  • 1 bacon strip, halved
  • 2 tablespoons butter
  • 1 bay leaf
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1-1/2 cups water, divided
  • 1 tablespoon all-purpose flour
  • 1 teaspoon browning sauce, optional


  • Spread 1 tablespoon mustard over one side of each piece of meat. Top
  • each piece with four pickle pieces, a fourth on onion and a piece of
  • bacon. Roll up jelly-roll style and secure with toothpicks. In a
  • skillet, cook meat in butter on all sides until browned. Add the bay
  • leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4
  • cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2
  • to 1-3/4 hours or until meat is tender.
  • Remove meat and keep warm. Combine flour and remaining water until
  • smooth. Gradually stir into juices in skillet. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir

2 of 2

Cube Steak Beef Rouladen (continued)

Directions (continued)

  • in browning sauce if desired. Remove toothpicks before serving.
  • Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 320 calories, 22 g fat (11 g saturated fat), 86 mg cholesterol, 1,077 mg sodium, 8 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.