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German Beef Rouladen

 German Beef Rouladen
Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner.—Helga Schlape, Florham Park, New Jersey
6 ServingsPrep: 30 min. Cook: 1-1/2 hours


  • 3 pounds beef top round steak (1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 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

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German Beef Rouladen (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 481 calories, 25 g fat (8 g saturated fat), 143 mg cholesterol, 754 mg sodium, 7 g carbohydrate, 1 g fiber, 54 g protein.