Recipe

German Beef Rouladen Recipe

	Chatombreux / All my dishes 3 months, 2 weeks ago Tasty and tender, this dish is one of the simplest examples of this recipe I've found. The hardest thing I see is the cutting of thin slices from the flank steak - so, I used cube steaks that I flattened with a meat hammer. They turned out excellent!... More Prep:30m Cook:65m Servings:4	Chatombreux
	german rouladen beef

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Fans

juliecake

haolewife

chefmeow

Ingredients

A.. 1 1/2 pounds flank steak (or flattened cube steaks)

b.. German stone ground mustard, to taste

c.. 1/2 pound thick sliced bacon

d.. 2 large onions, sliced

e.. 1 (16 ounce) jar dill pickle slices

f.. 2 tablespoons butter

g.. 2 1/2 cups water

h.. 1 cube beef bouillon

Directions

Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.

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.

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

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.

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Comments

chefmeow 3 months, 2 weeks ago said:
Wow, this sounds fantastic and would go great with your Almost Mashed Potatoes. Gave both recipes a 5 and can't wait to try both. Yummers. I like your idea of using braciole instead of fighting the slank steak. Great post.

haolewife 3 months, 2 weeks ago said:
I love rouladen. I make it very similar to this, but I used london broil that I had the butcher slice just right for me. Thanks for reminding me of this... am going to make soon.

juliecake 3 months, 2 weeks ago said:
Delish! Thanks.

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Alterations

chatombreux 2 months, 2 weeks ago said:
I finally made this last night. It turned out that the braciole option wasn't viable because the meat was so thin it would tear easily, so I quickly ran to the store and picked up a pack of cube steaks and flattened them. I didn't have German mustard or dill pickles, so I used Dijon and bread/butter pickles. It was STILL great!! I thickened the remaining broth for gravy and would DEFINITELY make this again!!!

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