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

German Beef Rouladen
Write a review
  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
  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.
Commonground Nebraska


Your Name (required)

Your Email (required)

Topics you care about