Rouladen is a traditional German dish that is truly unique and you should give a try today. Beef rolled up with bacon, mustard, pickles, and then simmered in a delicious gravy. Serve this delightful comfort food with a side of mashed potatoes and you will be very happy you gave this a try.
- 1 ½ Pounds of thinly sliced top round beef roast
- Salt and pepper
- 6 Tablespoons mustard
- 3 slices of bacon, or more if needed
- ½ onion, sliced
- 6 Dill pickles spears
- 4 Tablespoons butter
- ¼ cup all-purpose flour
- 1 quart beef stock
- Lay meat out. Salt and pepper both sides.
- Spread mustard over one side of laid out meat
- Lay a strip of bacon for each slice, but leave 3 inches at the end of each slice.
- Add Onion
- Add Pickle
- Tie three threads per roll
- Brown each side
- Add butter and make roux with flour
- Slowly add beef broth
- Bring to simmer to thicken
- Turn to medium-low
- Re-add rouledan
- Cover and simmer for 1.5 hours
- Remove and serve. Add Gravy to taste.
- Talk to your butcher about cutting thin slices of top round beef for your Rouladen.
- Use butcher’s twine if at all possible, but some people use toothpicks to keep their rolls together. The risk of using toothpicks is that your rolls may fall apart if they don’t hold.
- Brown each side before simmering.
- You could use more all-purpose-flour if you prefer a thicker gravy.
- The kind of pickles and mustard you use will impact your final flavor. Use what you like.
- I have frozen this recipe for later use and it has worked out just fine.
- My recipe calls for about 1 ½ pounds of beef. While it seems natural for each roll to be one full serving, that is quite a bit of meat for a serving, so I chose to make ½ a roll a complete serving. Use your discretion.
- This recipe is great with a side of mashed potato and buttered bread.