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Beef Rouladen
Course: Beef
Servings: 6
  • 3 slices bacon
  • lbs thinly sliced round steak ¼" thick
  • 2 tbsp Dijon mustard
  • 3 medium dill pickles cut in quarters lenthwise
  • 6 medium carrots about 1 lb, cut in quarters lenthwise
  • ¼ cup onion finely chopped
  • 1 can Beefy or Golden Mushroom soup
  • ½ cup celery chopped
  • ½ cup parsnips chopped
  • 2 tbsp parsley chopped
  1. In skillet, cook bacon until crisp; remove & crumble

  2. Cut meat into 6 pieces (6" x 4"); pound

  3. Spread each with 1 tsp mustard

  4. Place pieces of pickle and 4 pieces of carrot across the narrow end, sprinkle with 2 tsp onion

  5. Starting at narrow end, roll up. Tuck in ends, fasten with toothpicks or skewers

  6. Brown roll-ups in drippings, pour off fat

  7. Stir in soup, celery, parsnips, and parsley

  8. Cover, cook over low heat 1 hr 15 minutes, stirring occasionally

  9. Thin with water if desired

  10. Serve with mashed potatoes, garnish with bacon

Course: Beef
Author: Carolyn
  • 1 1/2 pounds flank steak or round steak cut very thinly
  • Dry yellow mustard powder
  • Paprika
  • Salt and Pepper
  • 2 large onions cut into narrow wedges
  • several dill pickles cut into thin spears
  • pieces several carrots cut into narrow, about 4” long pieces
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon
  1. Cut the meat into pieces about 1/4 inch thick and 3 inches wide.
  2. Generously sprinkle one side of each with mustard and paprika, with a little salt and pepper. Place carrots, onions and pickle slices on each piece of meat and form into a roll. Use string or toothpicks to hold the roll together.
  3. Shake flour over the roll on all sides.
  4. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  5. 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.
Recipe Notes

I sometimes make additional brown gravy or use a beefy mushroom soup to add to the liquid. If I serve with potatoes, I like to crumble cooked bacon over all. Everything's better with Bacon.