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german rouladen

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is an old German favorite and very easy to make. The beef bouillon and water make a gravy; however, if you want it thicker, add a little flour or cornstarch Recipe & photo: allrecipes.com 04-08-15

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yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For german rouladen

  • 1-1/2 lb
    flank steak or round steak
  • german stone ground mustard, to taste
  • 1/2 lb
    thick sliced bacon
  • 2 lg
    onions, sliced
  • 1 jar
    (16 oz.) dill pickle slices
  • 2 Tbsp
    butter
  • 2-1/2 c
    water
  • 1
    cube beef bouillon

How To Make german rouladen

  • 1
    Cut the steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • 2
    Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  • 3
    Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  • 4
    Pour in 2-1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
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