- 1/4 cup Dijon mustard
- 8 slices top round steak, 1/4 inch thick (about 2 pounds)
- Salt and pepper to taste
- 8 bacon strips
- 1 large onion, cut into thin wedges
- 3 tablespoons cooking oil
- 3 cups beef broth
- 1/3 cup all-purpose flour
- 1/2 cup water
- Chopped fresh parsley, optional
- Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.
Reviews forBeef Rouladen
"I had two larger slices of top round steak (they were just a tad thicker than 1/4") that equaled 3/4lb. I didn't really measure out the mustard and onions, just sort of put it on, and then used 1 tbsp of real bacon bits (1 tbsp = 1 slice of bacon). Tied it with string. I think did the salt and pepper on the outside of the steak. I think I must have browned it too long (I did 3 minutes each side) because after simmering the beef broth for only 30 minutes, the steaks were overdone. Next time I'll increase the heat a tad and brown it for less time. Despite being over done, the meal was delicious! This is definitely something I want to try again and master because I know it will taste wonderful when it's done right. I wanted to try the recipe as-is before trying it with pickles like others suggested. Next time I'll do one regular and one with pickles."
"This recipe is close to my grandmothers, except she cubes the onions small and then adds Kosher pickles (same amount) to the onions. It adds a full flavor profile to this recipe. I also use more of the onion/pickle mixture to add to the sauce and do not strain it. I like the texture of the sauce with the meats and onions etc in place instead of the strained version.This is a great start to make this dish your own."
"Great recipe! Everyone enjoyed it. No leftovers! Keeping in my files."
"I used honey mustard then followed the directions. I loved it, my husband said it was kinda bland. Maybe next time I will try using the pickle to give it more flavor."
"I use dijon mustard - salt&pepper, fine diced onions,fine cut bacon, fine diced pickelsthen roll up, tie with string, brown, add water and let cook until tender. Then complete the gravey - it is a long process, but all woth the effort, it is super fabulous delicious. Seve with dumplings and red cabbage.....yummy - this is how my mom made it in northern Germany."
"Very good recipe! I added sliced carrots and sliced dill pickles with the bacon, to be more similar to other rouladen that I have had and enjoyed."
"My grandmother used to make rouladen but she used spicy brown mustard instead of dijon...and she also never put in pickles!!!!! I don't recall her ever using beef broth either...she just used the stock the way that it was for the gravy. After browning the rouladen, she would cover them with water, season it with salt and pepper, cut up an onion in it and put maybe just a little bit of extra mustard into it for flavor. Then, when it was done, she used to remove the rouladen and make a roux and make the gravy like that...it was delicious and that is the way that I make it now as well!!!!!!"
"I was so happy to finally find a rouladen recipe that didn't include pickles. I grew up with a German mother and she never put pickles in them. My mother in-law, who happens to be German, always put pickles in hers and I never liked it. She also cooked them to death so they were dry and tasteless. This recipe was perfect!!! Making again tomorrow for Easter."
"My Oma and mother were from Germany. This new recipe I see floating around is not how they made it. My grandad spat it out, saying it's not right at all! You use thin steak with onions, pickle, and mustard rolled into it. Topped with sour cream and cooked until all the juices run together. It's the best thing you'll ever eat!"