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CommonGround volunteer Elaine Farley-Zoucha shares her family recipe for German Beef Rouladen.

German Beef Rouladen
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Ingredients
  1. 8-10 pieces of round steak ( thin sliced - 1/4 inch thick or less. Make sure they are at least 4 x 6 inches)
  2. 1/4 cup Coarse ground mustard
  3. 1/2 cup of fresh minced onion
  4. 8-10 kosher dill pickle spears
  5. 8-10 slices of bacon
  6. Paprika, Salt & black pepper to season
  7. Toothpicks
  8. 3 Tablespoons of olive or vegetable oil
  9. 2 cups of Beef broth
  10. 1 Tablespoon of dried Dill weed
  11. 1 cup water
  12. 2 Tablespoons of cornstarch
  13. 1 cup warm water
  14. 1/4 cup sour cream
Instructions
  1. Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Place 1 pickle spear across the short side of the steak. Roll the steaks jelly-roll style and secure with toothpicks.
  2. Heat the oil in a skillet over medium heat. Cook meat on all sides until browned. Remove from pan and place in a crock pot or baking dish.
  3. Add the beef broth and water to the pan; bring to a boil. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Poor the sauce over the meat rolls.
  4. *Crock Pot Method - If you choose to use the crock pot method you would place on low for 4-5 hours. Before serving. Remove the rolls from the pot and stir in sour cream to sauce. Pour sauce over rolls to serve.
  5. Oven Baked Method - Poor sauce over rolls and place in oven at 350 degrees for 30 minutes. Before serving remove rolls and whisk in sour cream. Pour sauce over rolls to serve.
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