37
Submitted by Tinkerbell
"This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)"
photo by theparkerfamily_125 
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
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ingredients
- 1⁄4 cup Dijon mustard
- 2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
- salt and pepper
- 8 slices bacon
- 1 large onion, cut into thin wedges
- 8 dill pickles, thinly sliced (optional)
- 3 tablespoons cooking oil
- 3 cups beef broth
- 1⁄3 cup flour
- 1⁄2 cup water
- chopped fresh parsley
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directions
- Spread mustard on one side of each slice of meat.
- Sprinkle with salt and pepper.
- Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
- Put oil in dutch oven or other large pan and brown meat; drain.
- Add broth and bring to a boil.
- Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
- Remove meat and keep warm.
- Combine flour and water until smooth and slowly stir into broth.
- Bring to a boil, stirring constantly until thickened.
- Remove wooden pics from meat and return to gravy; heat through.
- Sprinkle with parsley if desired.
Questions & Replies
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Reviews
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Made today for dinner. It had a lot of flavor, was very moist, and over all delicious. I have a recipe close to this one but will throw it away, this was a lot better. Thank you.
Ellen Brody
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Great recipe. This turned out tender and the gravy was absolutely delicious. I also added a dill pickle spear because the authentic rouladen I had at a little restaurant in Ramstein, Germany, had dill pickle in it. It adds a wonderful flavor to the whole dish as well.
Bondem777
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This was awesome. I modified it a little bit, adding dill pickle to the stuffing and letting it simmer for 3 hours. I totally screwed up the gravy, though, doing something I should have known not to do. I added hot cooking liquid to the flour instead of the water. This caused (naturally) lumps or spaetzle, depending on who you talk to.....
Rafale
-
This is a delicious, rich, satisfying dish. I follow the recipe exactly, except I add julienned or chopped dill pickle to the stuffing for a more traditional German taste. Turns out perfectly every time. The braising keeps the meat moist and the rolls become fork tender. I serve it with sauerkraut (rinsed and drained well, tossed with crispy bacon and a bit of the rendered bacon fat -- so simple, but fabulous!) and crisp potato pancakes made from shredded potatoes.
Snow White
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I have made rouladen several times, and it's one of those recipes that varies based on the region and family preferences. However, I will say that Dijon mustard jut doesn't cut it. A good, German, stone ground mustard is much more flavorful and authentic. And the dill pickle spear is a must!
Marlene M.
see 30 more reviews
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Tweaks
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I have never had Rouladen before and this was terrific! I made the recipe as written except instead of thickening with flour I used guar gum because of low carb. Will have again for sure. Thank you for a great recipe
Dixie from Kansas
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This was awesome. I modified it a little bit, adding dill pickle to the stuffing and letting it simmer for 3 hours. I totally screwed up the gravy, though, doing something I should have known not to do. I added hot cooking liquid to the flour instead of the water. This caused (naturally) lumps or spaetzle, depending on who you talk to.....
Rafale
-
I think had the bacon been fried first (still flexible) and instead of simmering the steak maybe baking in gravy instead of broth. Didn't have much flavor. Meat was tender though and I intend on unrolling to use the meat and onions on sandwiches. Thanks for posting
Sue.F
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
- 66 Followers
- 191 Recipes
- 83 Tweaks
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
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