Recipe by DebbyO
"This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
8 (4 ounce)
pieces round steak, pounded 1/4 inch thick
freshly ground black pepper
1 (12 ounce) can
1 1/4 cups
Pilar - I didn't add pickle because I don't care for it, but will eat it if this recipe is made that way. It doesn't matter what kind of freakin' onion you use in the recipe either. And,... finally,... a little sour cream in the gravy never hurt anyone. I am German too, and I take offense to your critique. My mother is German, and this is basically how she makes it.
Wow this Rouladen are so wrong that ain't even funny I'm german and I never in my whole live heard of making them this way, Original Rouladen have pickles and red onions in it. Also there is no sour cream in those.
I grew up in Germany and my mom would fix rouladen for Sundays or special occassions. The one addition that I add is dill pickle along with the mustard, the bacon and the onion. I then fix a brown gravy as I would for a roast.
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.
I too grew up with a German mother and have been making this for about 30 years. I do have to agree about the cubes steaks...not a good idea. A thin steak is the best. But I do have to disagree on the pickle...love it! I don't use sourcream, but I do use alot of mustard. It makes the gravy so yumsish! My family loves this recipe and asks for it frequently. Jutta
I seared the meat rolls first in my pressure cooker and then cooked them for 30 minutes. These were great with noodles!
I was really glad to see your note about the cut of meat and the longer cooking time. I simmer the meat in the broth mixture (I add a couple of tablespoons of tomato paste) for 1 1/2 to two hours. Onions and a finely sliced carrot to the simmer broth mixture is also nice.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
German Beef Rouladen
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover one of the simplest stuffed meat recipes Chef John knows!
See how to make tender beef short ribs, German-style.
Watch Chef John prepare his secret recipe for creamy beef stroganoff.