German Beef Rouladen Recipe

5 4 7
German Beef Rouladen Recipe
German Beef Rouladen Recipe photo by Taste of Home
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German Beef Rouladen Recipe

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5 4 7
Publisher Photo
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
Recommended: Grandma's Best Suppers
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours

Ingredients

  • 3 pounds beef top round steak (1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Jones Dairy Farm Dry-Aged 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

Directions

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 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.
Originally published as Beef Rouladen in Taste of Home August/September 2000, p49

Nutritional Facts

1 each: 481 calories, 25g fat (8g saturated fat), 143mg cholesterol, 754mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 54g protein.

  • 3 pounds beef top round steak (1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Jones Dairy Farm Dry-Aged 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
  1. 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.
  2. 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.
  3. For gravy, skim fat from drippings. Combine the flour, water and 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.
Originally published as Beef Rouladen in Taste of Home August/September 2000, p49

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Rhoni347 User ID: 6294550 263167
Reviewed Mar. 7, 2017

"My German grandmother made a similar dish so I was excited to try it! I loved this, it was just like I remembered. I served it with Dijon Scalloped Potatoes (also a ToH recipe) and we were so satisfied. I used flank steak because I couldn't find the type of steak the author recommended - and it was still great."

MY REVIEW
Rhoni347 User ID: 6294550 263165
Reviewed Mar. 7, 2017

"I remember my German grandmother making something similar to this so I was very excited to try it. I couldn't find steaks the right size so I used flank steak and I thought it was great. I served it with this other Taste of Home recipe https://www.tasteofhome.com/recipes/dijon-scalloped-potatoes. Both were yummy!"

MY REVIEW
DViola User ID: 6210665 58947
Reviewed Oct. 23, 2013

"This was great!"

MY REVIEW
TJTrails User ID: 1261407 32858
Reviewed May. 26, 2013

"This was just the way I remembered. Whole family liked the flavor though some didn't eat the pickle. The gravy was very easy. I just added a little milk to thin it out. I'll be making again."

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