Grandma's Beef Rouladen Recipe

5 2 2
Grandma's Beef Rouladen Recipe
Grandma's Beef Rouladen Recipe photo by Taste of Home
Publisher Photo

Grandma's Beef Rouladen Recipe

Read Reviews
5 2 2
Publisher Photo
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: Grandma's Best Suppers
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 5 min.

Ingredients

  • 1 pound thin beef top round steak, cut into four 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 canola oil
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 3 tablespoons ketchup
  • Cooked noodles

Directions

Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.
In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired.
Serve with noodles. Yield: 4 servings.
Originally published as Beef Rouladen in Reminisce September/October 1991, p35

Nutritional Facts

1 each: 250 calories, 10g fat (0 saturated fat), 70mg cholesterol, 1012mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 pound thin beef top round steak, cut into four 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 canola oil
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 3 tablespoons ketchup
  • Cooked noodles
  1. Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.
  2. In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired.
  3. Serve with noodles. Yield: 4 servings.
Originally published as Beef Rouladen in Reminisce September/October 1991, 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 forGrandma's Beef 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
3frauhuppert User ID: 3156976 214365
Reviewed Dec. 8, 2014

"Very authentic German dish, tastes like what we had in Germany!"

MY REVIEW
its_cooking_time User ID: 8116634 16869
Reviewed Nov. 22, 2014

"this dish made a perfect date night meal."

Loading Image