Beverley Williams


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


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


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

How to Make Rouladen


  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.

Printable Recipe Card

About Rouladen

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

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