Beef Rouladen Recipe

5 30 30
Beef Rouladen Recipe
Beef Rouladen Recipe photo by Taste of Home
Publisher Photo

Beef Rouladen Recipe

Read Reviews
5 30 30
Publisher Photo
Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this tender beef dish, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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.
Originally published as Beef Rouladen in Taste of Home December/January 1996, p35

Nutritional Facts

1 each: 355 calories, 23g fat (7g saturated fat), 79mg cholesterol, 695mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 30g protein.

Popular Videos

  • 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
  1. 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.
Originally published as Beef Rouladen in Taste of Home December/January 1996, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Rouladen

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
PrplMonky5 User ID: 6612040 281625
Reviewed Jan. 6, 2018

"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."

MY REVIEW
Martin User ID: 9376307 279869
Reviewed Dec. 24, 2017

"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."

MY REVIEW
[email protected] User ID: 1665956 261930
Reviewed Feb. 28, 2017

"Great recipe! Everyone enjoyed it. No leftovers! Keeping in my files."

MY REVIEW
Muttnutt User ID: 7162837 243169
Reviewed Feb. 3, 2016

"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."

MY REVIEW
HeidiMarieElke User ID: 8556321 233918
Reviewed Oct. 3, 2015

"I use dijon mustard - salt&pepper, fine diced onions,fine cut bacon, fine diced pickels

then 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."

MY REVIEW
lvarner User ID: 35803 232417
Reviewed Sep. 7, 2015

"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 REVIEW
DeboraLynnFoley User ID: 8499651 231630
Reviewed Aug. 23, 2015

"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!!!!!!"

MY REVIEW
mkaskela User ID: 6061564 12751
Reviewed Nov. 25, 2014

"Diffi"

MY REVIEW
kaschkek User ID: 7405365 6374
Reviewed Apr. 19, 2014

"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 REVIEW
jennyallyngreen User ID: 7703132 8297
Reviewed Mar. 5, 2014

"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!"

Loading Image