- 3 pounds beef top round steak (1/2 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 Jones Dairy Farm Dry-Aged Bacon strips
- 3 whole dill pickles, halved lengthwise
- 2 tablespoons canola oil
- 2 cups water
- 1 medium onion, chopped
- 2 tablespoons minced fresh parsley
- 2 teaspoons beef bouillon granules, optional
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 1/2 teaspoon browning sauce, optional
- Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick.
- In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm.
- For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 6 servings.
Originally published as Beef Rouladen in Taste of Home August/September 2000, p49
Reviews for German Beef Rouladen
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 23, 2013
"This was great!"
Reviewed May. 26, 2013
"This was just the way I remembered. Whole family liked the flavor though some didn't eat the pickle. The gravy was very easy. I just added a little milk to thin it out. I'll be making again."