Beef Rouladen

By SynDee's Kitchen
Contributed by Cindy Robinson
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Uploaded by: SynDee's Kitchen


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1/2 cup onion, finely chopped

1 onion, sliced

1 garlic clove, chopped

2 dill pickles, sliced lengthwise

4 (6 oz) steaks

Salt & pepper

2 teaspoons Dijon mustard

8 slices bacon, partially cooked

2 tablespoons butter

2 tablespoons flour

1 tablespoon tomato paste

2 cups beef broth



Preheat oven to 225 F. Pound steaks to flatten about 1/4 inch thick. Generously sprinkle salt and pepper. Spread mustard on one side of the meat. Divide chopped onions, bacon & pickle slices among each steak layering. Make sure you leave enough room around the edges. From the smaller side, start rolling the meat tightly into a type of roll. Use toothpicks or kitchen thread to keep the roll sealed and in place. In a large oven proof pan heat butter over med-high heat. Fry the rouladen on all sides on a high heat until browned. Remove rouladen from pan. Add sliced onions & garlic. Sauté until translucent. Stir in flour & cook 1 minute. Add tomato paste & cook another minute. Slowly stir in broth & cook till thicken. Return rouladen to pan. Cover & bake 1 1/2 hour basting occasionally. Remove from oven & serve whole or sliced with the gravy.

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