Old-Fashioned Beef Rouladen Recipe

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Old-Fashioned Beef Rouladen Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours

Ingredients

  • 1 pound thin cut round steak, separated into 4 pieces
  • Coarse-ground prepared mustard
  • 1/4 teaspoon dried thyme
  • 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 low-sodium beef bouillon cubes
  • 3 tablespoons catsup
  • Hot cooked noodles, optional

Directions

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 Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p128

Nutritional Facts

1 each: 250 calories, 10g fat (0 saturated fat), 70mg cholesterol, 574mg 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 cut round steak, separated into 4 pieces
  • Coarse-ground prepared mustard
  • 1/4 teaspoon dried thyme
  • 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 low-sodium beef bouillon cubes
  • 3 tablespoons catsup
  • Hot cooked noodles, optional
  1. 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 Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p128

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