My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.
Recommended: 60 Heirloom Recipes from Grandparents
VERIFIED BY Taste of Home Test Kitchen
- 1 pound thin cut round steak, separated into 4 pieces
- Coarse-ground prepared mustard
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1 medium dill pickle, quartered lengthwise
- 3 carrots, cut into sticks, divided
- 1 small onion, cut into wedges
- 2 tablespoons all-purpose flour
- 1 tablespoon cooking oil
- 2 cups water
- 2 beef bouillon cubes
- 3 tablespoons catsup
- Cooked noodles
- Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Top one edge with a piece of pickle, carrot and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. In a skillet, heat oil over medium-high. Brown beef on all sides. Add water, bouillon, catsup and remaining carrots. Cover and simmer 1 hour. Thicken gravy, if desired, and serve over noodles. Yield: 4 servings.
Originally published as Beef Rouladen in Reminisce September/October 1991, p35
Reviews forGrandma's Beef Rouladen
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Reviewed Dec. 8, 2014
"Very authentic German dish, tastes like what we had in Germany!"
Reviewed Nov. 22, 2014
"this dish made a perfect date night meal."