RINDERROULADEN (BEEF ROLLS)

Recipe Rating:
 1 Rating
Serves: 4
Prep Time:
Cook Time:

Ingredients

16 to 20 oz flank steak, 1 inch thick (should be about 3x6 inches)
3 to 4 Tbsp brown mustard
4 dill pickles
8 slice bacon
3 Tbsp butter, separated
1 large white onion
1 1/2 c beef broth

The Cook

Ellen Bales Recipe
x2
Cooked to Perfection
Indianapolis, IN (pop. 942,208)
Starwriter
Member Since Jun 2010
Ellen's notes for this recipe:
This recipe and photo come from a German website that I found awhile back. It looks like the ultimate comfort food, doesn't it?
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Directions

1
Slice steak horizontally into 4 quarter-inch thick filets. Spread brown mustard on one side of each steak. Place 2 strips of bacon on each steak. Quarter 1 pickle lengthwise to create 4 pickle spears; set aside. Slice remaining 3 pickles into very thin wheels. Spread thin pickle slices over steaks, covering all.
2
Peel, halve, and slice onion. Melt 1 Tbsp. butter in medium hot skillet. Saute onion in skillet until golden brown. With tongs, spread sauted onion evenly over the four steaks. Set skillet aside.
3
Starting at narrowest end of steak, roll each around a single pickle spear. Tie each roll closed with two pieces of cooking string.
4
Melt 2 Tbsp. butter in onion skillet on medium high heat. Place beef rolls in skillet. Turn beef rolls in skillet; brown well on all sides. Add beef broth to skillet. Cover skillet and reduce heat. Simmer, covered, for 60-80 minutes.
5
Remove Rouladen from skillet; Cut and remove string. Increase heat to high. Reduce broth in skillet by half to create sauce. Drizzle sauce over Rouladen and serve.

About this Recipe

Comments

5 comments

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user Deb Crane songchef - Jan 24, 2013
Oh yum! Roger makes this and uses olives instead of the pickles. I would prefer pickles! :) Thank you for sharing your recipe!
user Ellen Bales Starwriter - Jan 24, 2013
Ooh, olives would be good too, as long as they're green ones!
user Deb Crane songchef - Jan 24, 2013
Yep... green... but (personally) too salty for my taste. :/ That is why I want to try your recipe. (Dont tell Rog) lol!
user Ellen Bales Starwriter - Jan 24, 2013
I won't tell! I love the green olives precisely because they ARE salty! Psst, don't tell my doctor!
user B.J Harrand Beajae - Jan 25, 2013
This is German comfort food. My m-i-l taught me to make it 100years age and I haven't changed a thing. You've got to use the dill pickles!!! Not olives -- No- No!

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