Grandma Schwartz’s Rouladen
Total TimePrep: 35 min. Cook: 6 hours
- 3 bacon strips, chopped
- 1-1/2 pounds beef top round steak
- 2 tablespoons Dijon mustard
- 3 medium carrots, quartered lengthwise
- 6 dill pickle spears
- 1/4 cup finely chopped onion
- 1 cup sliced fresh mushrooms
- 1 small parsnip, peeled and chopped
- 1 celery rib, chopped
- 1 can (10-3/4 ounces) condensed golden cream of mushroom soup, undiluted
- 1/3 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced fresh parsley
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings.
- Meanwhile, cut steak into six serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with two carrot pieces and one pickle spear; sprinkle with onion. Roll up each from a short side and secure with toothpicks.
- In a large skillet, brown roll-ups in bacon drippings over medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with mushrooms, parsnip, celery and cooked bacon.
- In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour over top. Cover and cook on low until beef is tender, 6-8 hours. Sprinkle with parsley.
Nutrition Facts1 serving: 288 calories, 11g fat (3g saturated fat), 74mg cholesterol, 1030mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 28g protein.
Sep 23, 2017
Very similar to rouladen we enjoyed in Germany. I liked it better there, however, because it was cooked in a brown gravy, and without the extra veggies in the sauce. And skip the mashed potatoes: this dish needs spaetzle, which are hearty German noodles that cling to the sauce. Yum!
Aug 11, 2017
I made this dish and it was fantastic. The only change I made was I used Campbell's Healthy Request Cream of Mushroom soup because it has no MSG (which I am allergic to) and also has low sodium. Campbell's Golden Mushroom has MSG in it and I can not use it. Other than that change - I followed the recipe except that like the other reviewer, I cut the carrots and pickle to the size of the meat so none would be sticking out when I rolled it up. My Opapa (German for Grandfather and he was German) would have loved this meal too.
Sep 6, 2014
This totally surprised me with fabulous taste. I did not add parsnips this time and instead added onion slices. Next time I would love to try the parsnips. The only other change I made was cutting the carrots and pickles to match the size of beef slices instead of poking out like the picture here, adding about 1/3 C water and cooking for 3 hrs on simmer instead of 6. At 3 hrs, the beef was perfectly cooked. I loved the taste that golden mushroom soup gave this dish. So much better than all other rouladen recipes I've tried in last 45 years. Good job Grandma Schwartz!
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