German Beef Rouladen

SUBMITTED BY: DebbyO

"This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!"

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 8 rouladen

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup prepared yellow mustard
8 (4 ounce) cube steaks, pounded thin
1/2 cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 1/4 cups water
2 tablespoons cornstarch
1 cup warm water
1/4 cup sour cream

READ REVIEWS (5)

DIRECTIONS

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. Roll the steaks jelly-roll style and secure with toothpicks.
Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. 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. Stir in the sour cream. Return rolls to the sauce; serve immediately.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 5, 2008 by DebbyO

Hey all,.... this is Deb, the submitter of this recipe. In the original recipe, I had some modifications, and they were not transcribed word for word in the recipe that was finally published here. FYI : You can also use Dijon mustard instead of yellow mustard. It gives the recipe a distinctive flavor. You will also need to use a better cut of round steak sliced thin (not cube steak - it's too gristly) so the rolls cook up a little more tender. I prefer to cook the rolls for more than 30 minutes, as the recipe states. I don't care for pickle in my recipe, so I skipped that part. My mom never used it either. It's just a taste/location preference I suppose,.... ;o) Happy Cooking and Bon Appetit!

1 user found this review helpful

Reviewed on Dec. 15, 2007 by Jessica1983

My husband and I both loved this dish! The only change that I made was I used a full can of beef broth instead of half (making 4 servings)and an emergency substitution of flour for cornstarch which is 2 Tbs all purpose for 1 Tbs cornstarch. I will be making this again.

1 user found this review helpful

Reviewed on Apr. 11, 2008 by TIABUG66

This was so easy and SOOO good! I used the beef that is already sliced super thin, substituted onion powder (I didn't have any onions on hand!), used dijon mustard and used real bacon crumbs (from costco)...and followed the rest of the recipe...AWESOME! Probably would be better with real onions, but the bacon was good like that and really easy! My german grandma would be proud! Thanks for the recipe!

0 users found this review helpful

MORE MEMBER REVIEWS