Bob's Pigs in Blankets

Amy Herald


This is an old holiday favorite of my best friend's family. They make it every year. His family calls them pigs, but I think it is some variation of beef rouladen anyway, it's certainly delicious! I throw them in the slow cooker for about 5 hours instead of cooking them on the stove top for 3.

★★★★★ 1 vote
35 Min
3 Hr
Stove Top


2 lb
round steak
1 lb
ground black pepper to taste
onion salt to taste
3 Tbsp
kitchen bouquet
1 medium
onion, sliced
1/4 c
2 c
reserved pan drippings
round tooth picks


1Partially freeze round steak. Trim off fat
2Cut up meat into 3/4" to 1" strips about 3 inches long. Pound strips to 1/8" thickness.
3Lay out strips on table, springle lightly with pepper and onion salt. Cut bacon in half legnthwise and then about 2 to 3 inches long. Lay a piece of bacon on each strip of round steak. Roll each strip up, end to end fairly tightly and push toothpick through to secure.
4Brown pigs in grease over medium high heat. (I use bacon grease)
5Dice onion and cook in pot until slightly glassy and add sifted flour. Add water stirring slowly to start gravy.
6Then put pigs back in pot. Add water to cover pigs and simmer 2 to 3 hours. Add flour or cornstarch to thicken gravy and kitchen bouquet to darken.

About this Recipe

Main Ingredient: Beef
Regional Style: German