Rouladen

Beverley Williams

By
@Beverley1991

I got this recipe from my cousin Kim who's family is from Germany. She serves it with boiled potatoes.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

6
round steaks, cut very thin
6-12 scoop(s)
bacon
1 large
onion, chopped
6
dill pickle spears, chopped
6 tsp
yellow mustard
to taste
salt and pepper
1 Tbsp
water
1 tsp
cornstarch

Step-By-Step

1Pound the steaks with a mallet until they are very thin.

2The steaks need to be 6" long by 3 or 4" wide.

3Cook the bacon half way done. Don't overcook.

4Spread 1 tsp. mustard evenly on each steak to coat.

5Sprinkle each with salt and pepper to taste.

6Place 1 or 2 slices of bacon on each steak lengthwise. It will depend on how wide your steaks are. 1 slice for narrow steak 2 if steaks are wider.

7Spread 1/6 of the onion on each to cover.

8Place 1/6 of the pickle on each to cover.

9Roll each steak like a jelly roll and secure with a toothpick.

10Brown the meat rolls in a skillet.

11Set aside.

12Add 1 c. water to the meat drippings. and make a gravy. Stir often.

13Dissolve the cornstarch in the 1 T water. Add it to the gravy to thicken it.

14Return the steaks to the skillet and cook until done and hot.

15Spoon the gravy over the steaks to serve.

16NOTE: Your steaks should be 6 inches log and 3-4 inches wide and about 1/4 inch thick.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: German
Dietary Needs: Dairy Free, Low Carb