How to make it

  • Salt and peper each slice of meat and cover with mustard.
  • Lay bacon strips lengthwise over meat and sprinkle with onions and pickles.
  • Roll tightly (as a jelly roll) and skewer.
  • Brown on all sides in butter.
  • Put in a pot and cover with water. Simmer for an hour.
  • Add water as needed to keep meat covered while cooking.
  • Thicken the final broth with a roux to make the gravy.

Reviews & Comments 3

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  • legoflamb 10 years ago
    Mmmm, my wife's step-grand-ma gave me a recipe for this but it has rasins instead of pickles. I like to make this on Sunday, and hold it for Monday's dinner.
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    " It was excellent "
    notyourmomma ate it and said...
    Exactly as my MIL used to make. The pickles are key. I can't wait to make this again. The flavors are perfect. Thanks for the post.
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  • lisasc 10 years ago
    I love Rouladen. This recipe just reminded me of something I haven't made in years. I always ask the butcher to slice the meat thinly, with the grain, and find it's much more tender this way.
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