rouladen splash 2

Rouladen

Rouladen is a traditional German dish of tender steak rolled with mustard, bacon, and pickles, skillet browned, braised to perfection and served with pan gravy.

Beef Rouladen
Yield: 2 servings

Beef Rouladen

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Rouladen is a traditional German dish of tender steak rolled with mustard, bacon, and pickles, skillet browned, braised to perfection and served with pan gravy.

Ingredients

  • 2 lbs. round steak
  • 1/4 cup flour
  • Salt and pepper to taste
  • Mustard, grab your favorite
  • Sliced pickle spears, 10 to 15
  • 1/4 cup water
  • 1/4 cup dill pickle juice (plus more)
  • 1 bay leaf
  • 1 tsp. salt
  • 1 TBS. corn starch
  • Sliced lean bacon for each roll of round steak
  • Olive oil

Instructions

    Cut the round steak into 4 to 6 pieces and pound the pieces 1/4” thick for rolling. (We’re fortunate, we have a butcher here that offers round steak already sliced and packaged for rouladen.). You need enough for four servings.

    Lay your sliced beef onto a cutting board, add a thin coating of mustard and top with a slice of bacon.

    Roll the beef and bacon around the pickle slices and secure with toothpicks. Combine flour, salt and pepper, and dredge the rolled beef in the flour mixture.

    Brown the rolls in a little olive oil in a large deep skillet.

    Then pour off the fat, add water, pickle juice and bay leaf. Cover tightly and simmer on low for 90 minutes. (Should the liquid cook down, add another quarter cup each of water and pickle juice.)

    Remove the rolls from the pan to a serving platter. In a small mixing bowl add the cornstarch and mix with a little pickle juice blending well. Add the cornstarch mixture to the water/pickle juice mixture in your skillet. Heat to bubbling and spoon the gravy over rouladens. If you’re serving with spätzle or potatoes, reserve some of the gravy. Enjoy.

Notes

Note: In our video we made only two servings.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1311Total Fat: 59gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 464mgSodium: 1913mgCarbohydrates: 33gFiber: 3gSugar: 8gProtein: 162g

Nutrition information isn’t always accurate.

browing rouladen in skillet

Rouladen is a traditional German dish of tender steak rolled with mustard, bacon, and pickles, skillet browned, braised to perfection and served with pan gravy.

Rouladen, is a traditional German dish of tender steak rolled with mustard, bacon, and pickles, skillet browned, braised to perfection and served with pan gravy.  This wonderfully savory meal instantly became a tradition for us and a much appreciated change of pace. Your family will thank you for it and best of all, it’s easy to prepare and doesn’t take hours roasting the oven.

Roulade, from the French word, rouler, meaning to roll describes a rolled meat dish, in this case savory thinly sliced steak, slathered in mustard, stuffed with bacon and dill pickles, braised to fork tenderness, drowned in dill pickle gravy and served up with red cabbage and spätzle to soak up the essential gravy. Add a loaf of good dark rye bread and plenty of beer to wash it down and you’ll have a meal that is positively delicious.

If you’re not into red cabbage or spätzle (Should the liquid cook out add another quarter cup water and pickle juice.), mashed potatoes and roasted root veggies are excellent choices too. Guten Appetit.

Rouladen

Prep 30-minutes
Cook 90-minutes
Serves 2

Stuff needed:
Deep Skillet with Lid
Large spoon
Tooth picks
Measuring cups and spoons
Small mixing bowl

Ingredients:

2 lbs. round steak
1/4 cup flour
Salt and pepper to taste
Mustard, grab your favorite
Sliced pickle spears, 10 to 15
1/4 cup water
1/4 cup dill pickle juice (plus more)
1 bay leaf
1 tsp. salt
1 TBS. corn starch
Sliced lean bacon for each roll of round steak
Olive oil

Instructions:

Cut the round steak into 4 servings and pound the pieces 1/4” thick for rolling. (We’re fortunate, we have a butcher here that offers round steak already sliced and packaged for rouladen.). You need enough for four servings.

Rouladen 2

Lay your sliced beef onto a cutting board, add a thin coating of mustard and top with a slice of bacon.

bacon added to rouladen

Roll the beef and bacon around the pickle slices and secure with toothpicks. Combine flour, salt and pepper, and dredge the rolled beef in the flour mixture.

browing rouladen in skillet

Brown the rolls in a little olive oil in a large deep skillet.  Then pour off the fat, add water, pickle juice and bay leaf. Cover tightly and simmer on low for 90 minutes. (Should the liquid cook down, add another quarter cup each of water and pickle juice.) 

plating rouladan

Remove the rolls from the pan to a serving platter.

adding thickner

In a small mixing bowl add the cornstarch and mix with a little pickle juice blending well. Add the cornstarch mixture to the water/pickle juice mixture in your skillet. Heat to bubbling and spoon the gravy over rouladens. If you’re serving with spätzle or potatoes, reserve some of the gravy.

beef rouladen

Note: In our video we made only two servings.

Enjoy.


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