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Round Steak Beef Rouladen

 Round Steak Beef Rouladen
This is one of our most cherished dishes. My wife's aunt made it for us over 40 years ago.—William Foster, Haverhill, New Hampshire
6 ServingsPrep: 25 min. Cook: 1-1/2 hours


  • 2 pounds boneless beef top round steak
  • 6 bacon strips, halved
  • 12 small garlic dill pickles
  • 4 tablespoons vegetable oil, divided
  • 6 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 teaspoon dried savory
  • Salt and pepper to taste


  • Cut steak into twelve 4-in. x 3-in. pieces; flatten to 1/4-in.
  • thickness. Place a bacon piece and pickle along a short side of
  • each; roll up and secure with toothpicks. In a skillet, heat 2
  • tablespoons oil over medium-high heat. Brown roll-ups on all sides.
  • Remove and keep warm.
  • In the same skillet, heat the remaining oil. Stir in flour until
  • smooth. Cook and stir over medium heat until golden brown, about 5
  • minutes. Gradually blend in broth and savory, stirring constantly.
  • Return roll-ups to pan. Cover and cook over low heat for 1-1/2 hours
  • or until tender. Season with salt and pepper. Yield: 6 servings.
Nutritional Facts: 1 serving (2 each) equals 441 calories, 28 g fat (8 g saturated fat), 100 mg cholesterol, 1,242 mg sodium, 8 g carbohydrate, 1 g fiber, 38 g protein.

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Round Steak Beef Rouladen (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.