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Hearty Beef Rouladen

I have used this recipe for years and rely on it when we have company. It's a dish that can be prepared ahead of time and makes a good hearty meal when cold weather sets in. -Jeanne Davis, Hardin, Montana
  • Total Time
    Prep: 35 min. Cook: 30 min.
  • Makes
    6 servings


  • 2 large onions, sliced
  • 4 tablespoons canola oil, divided
  • 6 bacon strips
  • 6 beef top round steaks or beef sirloin steaks (1/4 pound each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 6 dill pickle spears
  • 3/4 cup all-purpose flour
  • 1-1/3 cups water
  • 4 teaspoons beef bouillon granules
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon butter, melted
  • Hot cooked noodles


  • In a large skillet, saute onions in 2 tablespoons of oil until tender; remove with a slotted spoon and set aside.
  • Pound steaks to 1/4-in. thickness; sprinkle with salt and pepper. Spread with mustard and top with onions. Place a pickle at one short end and a bacon strip lengthwise on top. Roll up jelly-roll style; secure with toothpicks. Set aside 1 tablespoon flour for thickening. Coat the roll-ups with remaining flour.
  • In the same skillet, cook roll-ups in remaining oil over medium heat until browned on all sides. Add the water, bouillon, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
  • Remove roll-ups and keep warm. Combine butter and reserved flour; add to the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and toothpicks. Serve beef and gravy with noodles.
Nutrition Facts
1 each: 434 calories, 25g fat (7g saturated fat), 84mg cholesterol, 1348mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 31g protein.

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  • lvarner
    Jan 1, 2017

    Yummy! I like to include some sliced carrots in with the pickles, which adds nice color and flavor.

  • Becky36
    Jun 4, 2014

    Loved It! I looked at a LOT of Beef Roulade Recipes online and this one looked consistent with the authentic ones, and pretty easy too. The only change I made was I used about 1-1/2 cups of Beef Broth instead of the water and bouillon. Also I served it with Mashed Potatoes and Green Beans only because my hubby doesn't like noodles much (I know, weird right?!!) There was plenty of gravy for everyone.

  • cea267
    Mar 23, 2013

    Love this recipe - Just like my German Gandma's. She occassionally used pork loin chops flattened. Since I didn't have pickles, I used a well drained jar of German style sauerkraut. Lovely shades of childhood. Thanks for sharing, and reminding me to make this more often!cea