GERMAN ROULADEN

Ellen Bales

By
@Starwriter

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


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German
Dietary Needs: Dairy Free