This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. —Lynda Sharai, Summer Lake, Oregon
Grandma Schwartz’s Rouladen
Grandma Schwartz's Rouladen
Prep Time
35 min
Cook Time
6 hours
Yield
6 servings
Ingredients
- 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
Directions
- 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 6 serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with 2 carrot pieces and 1 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 Facts
1 serving: 288 calories, 11g fat (3g saturated fat), 74mg cholesterol, 1030mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 28g protein.
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