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Beef Rouladen

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Ingredients

Adjust Servings:
1/4 cup dijon mustard
2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
salt and pepper
8 slices bacon
1 large onion, cut into thin wedges
8 dill pickles, thinly sliced (optional)
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water

Nutritional information

307.9
Calories
164 g
Calories From Fat
18.3 g
Total Fat
5.5 g
Saturated Fat
83.7 mg
Cholesterol
559.1 mg
Sodium
6.2 g
Carbs
0.7 g
Dietary Fiber
0.9 g
Sugars
28.1 g
Protein
329 g
Serving Size

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Beef Rouladen

Features:
    Cuisine:

    I have made rouladen several times, and it's one of those recipes that varies based on the region and family preferences. However, I will say that Dijon mustard jut doesn't cut it. A good, German, stone ground mustard is much more flavorful and authentic. And the dill pickle spear is a must!

    • 170 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Beef Rouladen,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. :),I have made rouladen several times, and it’s one of those recipes that varies based on the region and family preferences. However, I will say that Dijon mustard jut doesn’t cut it. A good, German, stone ground mustard is much more flavorful and authentic. And the dill pickle spear is a must!,THIS was just lovely. I did not add salt…..BUT this is a keeper for sure….


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    Steps

    1
    Done

    Spread Mustard on One Side of Each Slice of Meat.

    2
    Done

    Sprinkle With Salt and Pepper.

    3
    Done

    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.

    4
    Done

    Put Oil in Dutch Oven or Other Large Pan and Brown Meat; Drain.

    5
    Done

    Add Broth and Bring to a Boil.

    6
    Done

    Reduce Heat and Cover and Simmer For 1-1/2 Hours or Until Meat Is Tender.

    7
    Done

    Remove Meat and Keep Warm.

    8
    Done

    Combine Flour and Water Until Smooth and Slowly Stir Into Broth.

    9
    Done

    Bring to a Boil, Stirring Constantly Until Thickened.

    10
    Done

    Remove Wooden Pics from Meat and Return to Gravy; Heat Through.

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    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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