German rouladen

This is a classic holiday dish in our house, from my husband’s German upbringing.

German rouladen

1/2 pounds pre-cut rouladen beef or flank steak
1/2 pound thick sliced bacon
1 jar dill pickle slices
Dijon mustard
2 tablespoons of butter
2 1/2 cups beef stock

I like to buy the rouladen meat pre-cut at my butcher, but you can buy flank steak and cut it into thin filets about 1/4 inch thick and 3 inches wide.

Spread one side of each filet with mustard to taste. Roll a pickle in a slice of bacon, then place on the steak and roll up. Use toothpicks to skewer.

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

Pour in 2 1/2 cups of beef stock and simmer the rolls for about an hour.


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