Recipe Detail

Beef Rouladen

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  • Brief Description

    Thin steaks are wrapped around bacon and onions, pan-fried, and then simmered in beef broth, which is then turned into a creamy gravy.

  • Main Ingredient

    round steak

  • Category:  Beef

  • Cuisine:  German

  • Prep Time:  20 min(s)

  • Cook Time:  130 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:


  • Notes:

  • Posted By:  1susanne

  • Posted On:  Sep 30, 2013

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Number of Servings:


  1. 1/4 cups - Dijon mustard
  2. 2 pounds - top round roast sliced into eight 1/4-inch thick slices
  3. - salt and pepper to taste
  4. 8 - bacon strips
  5. 1 - large onion cut into thin wedges
  6. 3 tablespoons - cooking oil
  7. 3 cups - beef broth
  8. 1/3 cups - all-purpose flour
  9. 1/2 cups - water
  10. - chopped fresh parsley optional, garnish


Lightly spread mustard on each slice of steak; sprinkle with salt and pepper.

Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain.

Add broth to skillet and bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours or until meat is tender. Remove meat and keep warm.

Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly.

Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley, if desired, before serving.


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