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:

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

Directions Step-By-Step

1
Pound the steaks with a mallet until they are very thin.
2
The steaks need to be 6" long by 3 or 4" wide.
3
Cook the bacon half way done. Don't overcook.
4
Spread 1 tsp. mustard evenly on each steak to coat.
5
Sprinkle each with salt and pepper to taste.
6
Place 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.
7
Spread 1/6 of the onion on each to cover.
8
Place 1/6 of the pickle on each to cover.
9
Roll each steak like a jelly roll and secure with a toothpick.
10
Brown the meat rolls in a skillet.
11
Set aside.
12
Add 1 c. water to the meat drippings. and make a gravy. Stir often.
13
Dissolve the cornstarch in the 1 T water. Add it to the gravy to thicken it.
14
Return the steaks to the skillet and cook until done and hot.
15
Spoon the gravy over the steaks to serve.
16
NOTE: 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