German Rouladen

Prep Time: 20 Min. Cook Time: 1 Hour 10 Min. Ready In: 1 Hour 30 Min. Servings: 6

"Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy."


- 6 Rouladen steaks German stone ground mustard, to taste
- 1/2 pound thick sliced bacon
- 2 large onions, sliced
- 1 (16 ounce) jar dill pickle slices
- 2 tablespoons butter
- 2 1/2 cups water
- 1 cube beef bouillon

1. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

2. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.

3. 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.

© 2011 All rights reserved. All content on this site is the property of The Meat Merchant Inc. No content including graphics can be copied or altered for use by another party without the permission of The Meat Merchant Inc. Products  |  About Us  |  Meat Basics  |  Recipes  |  Contact Us  |  Privacy Policy