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Grandma Schwartz's Rouladen

 Grandma Schwartz's Rouladen
This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream.—Lynda Sharai, Summer Lake, Oregon
6 ServingsPrep: 35 min. Cook: 6 hours


  • 3 bacon strips, chopped
  • 1-1/2 pounds beef top round steak
  • 2 tablespoons Dijon mustard
  • 3 medium carrots, quartered lengthwise
  • 6 dill pickle spears
  • 1/4 cup finely chopped onion
  • 1 cup sliced fresh mushrooms
  • 1 small parsnip, peeled and chopped
  • 1 celery rib, chopped
  • 1 can (10-3/4 ounces) condensed golden cream of mushroom soup, undiluted
  • 1/3 cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced fresh parsley


  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving drippings.
  • Meanwhile, cut steak into 6 serving-size pieces; pound with a meat
  • mallet to 1/4-in. thickness. Spread tops with mustard. Top each with
  • two carrot pieces and one pickle spear; sprinkle with onion. Roll up
  • from a short side and secure with toothpicks.
  • In a large skillet, brown roll-ups in bacon drippings over
  • medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with

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Grandma Schwartz's Rouladen (continued)

Directions (continued)

  • mushrooms, parsnip, celery and cooked bacon.
  • In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour
  • over top. Cover and cook on low for 6-8 hours or until beef is
  • tender. Sprinkle with parsley. Yield: 6 servings.
Nutritional Facts: 1 serving equals 288 calories, 11 g fat (3 g saturated fat), 74 mg cholesterol, 1,030 mg sodium, 14 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.