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Serves: 4
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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
Cooked to Perfection
Indianapolis, IN (pop. 2.8M)
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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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.
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.
Starting at narrowest end of steak, roll each around a single pickle spear. Tie each roll closed with two pieces of cooking string.
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.
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.

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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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