Beef Rouladen

Beef Rouladen

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 8

    • About This Recipe

    “This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it’s worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle.*Note:Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more!I’ve added the pickle as an optional ingredient.:)”

    Ingredients

  • 1/4 cupDijon mustard
  • 2lbstop round steaks, sliced into 8 slices( 1/4 inch thick)
  • salt and pepper
  • 8slicesbacon
  • 1largeonion, cut into thin wedges
  • 8dill pickles, thinly sliced(optional)
  • 3tablespoonscooking oil
  • 3cupsbeef broth
  • 1/3 cupflour
  • 1/2 cupwater
  • chopped fresh parsley

    • Directions

  • Spread mustard on one side of each slice of meat.
  • Sprinkle with salt and pepper.
  • Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
  • Put oil in dutch oven or other large pan and brown meat; drain.
  • Add broth and bring to a boil.
  • Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
  • Remove meat and keep warm.
  • Combine flour and water until smooth and slowly stir into broth.
  • Bring to a boil, stirring constantly until thickened.
  • Remove wooden pics from meat and return to gravy; heat through.
  • Sprinkle with parsley if desired.

    • Reviews

  • “Made today for dinner.It had a lot of flavor, was very moist, and over all delicious.I have a recipe close to this one but will throw it away, this was a lot better. Thank you.”

  • “Great recipe.This turned out tender and the gravy was absolutely delicious.I also added a dill pickle spear because the authentic rouladen I had at a little restaurant in Ramstein, Germany, had dill pickle in it.It adds a wonderful flavor to the whole dish as well.”

  • “This was awesome.I modified it a little bit, adding dill pickle to the stuffing and letting it simmer for 3 hours.I totally screwed up the gravy, though, doing something I should have known not to do.I added hot cooking liquid to the flour instead of the water.This caused (naturally) lumps or spaetzle, depending on who you talk to…..”

  • “This is a delicious, rich, satisfying dish. I follow the recipe exactly, except I add julienned or chopped dill pickle to the stuffing for a more traditional German taste. Turns out perfectly every time. The braising keeps the meat moist and the rolls become fork tender.I serve it with sauerkraut (rinsed and drained well, tossed with crispy bacon and a bit of the rendered bacon fat — so simple, but fabulous!) and crisp potato pancakes made from shredded potatoes.”

  • “I browned the meat in olive oil and simmered it, covered, for an hour and a half. Made home made noodles (1 cup flour, 1/4 teaspoon salt, 1 egg mixed together until it is in little balls and then add 1/2 eggshell full of water. roll, cut into thin strips and boil until done) and this turn out wonderful.Thank you!”

  • “I found this while searching for a German dish for my German husband and made it last night — SOO good!I used pink Himalayan salt and fresh ground pepper on both sides of the meat, and stone ground mustard on the one side.Since many reviewers and other recipes included the dill pickle, I used half a spear in each roll-up.I made this with egg noodles and used the gravy as a sauce.The meat was so tender that even my 18-month old toddler enjoyed it!I will definitely make again, thanks for sharing!”

  • “Excellent, I used only 1 pound of meat and seasoning and every thing worked out perfectly. Great recipe, easy way to make some Rouladen.”

  • “The only problem I had was that I cooked it a little too long so it dried out a little. Never the less the flavor was excellent and it was easy to prepare. I’ll definaely make this again, everyone enjoyed it throughly”

  • “Wonderful! I made this for a German themed Christmas dinner; everyone loved it!!! Very tender! The meat I bought was cut into more than 8 pieces, so I used 1/2 strip of bacon on each. Still worked out great! Makes a great one-pot dutch oven recipe; think I’ll try to make it on our next camping trip with friends.”

  • “I am so behind on my reviews but wanted to make sure I did this one.I had never made a recipe like this before and it turned out so great and I was so proud of myself when DH and boys declared it a winner!I loved it, and was so thrilled they did too; now I can make it again :)”

  • “This has a great flavor and sooo tender.I make this for ZWT6.Thanks, Tink for another fine recipe.”

  • “This recipe is wonderful! My family all said what a great taste it has. It was very tender and moist. I will be making this one again often! Thanks for sharing this, Tinkerbell!”

  • “Wasn’t quite sure what to make of this recipe when I saw it, but with all the positive reviews I had to try it and we are all so glad I did!I will be making this one over and over!Thanks for sharing!”

  • “This was delicious.My Family really enjoyed it.Simple to make and I will make this again for sure.The proportions were just right for us.Thanks for this German recipe!”

  • “Yum! These were gobbled up at my VAlentine Dinner Party.I omitted the mustard but added a4 inch finger size carrot and a similar size slice of potato to each roll. I tied all 20 with cooking twine and browned them before placing them in a slow cooker.I covered them with Swanson hot beef broth and cooked on low for 3-4 hours then I thickened the gravy.Perfection!Thanks for a lovely recipe.”

  • “This is a very good recipe.I made half a recipe for the meat but the entire cooking liquid.It was delicious.Served it with Recipe #313036 and Recipe #178184.”

  • “Just ok.Would make again but I would add a little something to it.”

  • “YUM!great recipe-Thanks”

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