Excellent recipe. We've been to Bavaria many times and this recipe is about as authentic to the region as it gets. The things I did differently was to par-cook the bacon and then browned the rouladens in the bacon fat. We used round steaks that the butcher sliced for us. DO NOT use sandwich steaks as previously recommended as they are too thin. Additionally, I used beef broth for simmering as well and then thickened it for the gravy. Remember, the longer the rouladens simmer, the more tender they will be. I simmered mine for 2 hours and they were fork tender.

Delicious, not too hard, and smelled wonderful while it was simmering! I couldn't fit as much pickle and onion as the recipe called for in the rolls, though...

This was amazing. Recently on a trip to Thailand, one of our team members had rouladen at a German restaurant we ate at and he said that his wife also cooks it at home. So when we returned home, I went in search of a recipe to make it. Well, this is the one I used and it was amazing. Our butcher doesn't carry flank steak so I had him cut some sirloin real think and it was perfect. I have to admit that I didn't put pickle on it because I thought that would be very strange. But next time I'm going to add pickle, because I think that's the crowning ingredient. Anyway, this was great and I'll now fix it on a regular basis for our family.

I have made this recipe for the past 30 years for my family. I follow the recipe exactly except for the pickles. I serve my rouladen and gravy over homemade spatzle. There are never any leftovers.

This was wonderful! served with German Potato salad,Grandma Jeanette's Amazing German red cabbage and german Apple cake 1 all from this site for a german night. I ysed sirloin instead of flank steak but otherwise followed the recipe.Well worth the effort.

Very good and authentic! Tasted just like my German friend's recipe that I failed to get before his transfer. I used the refrigerated dill (Clausen) and added a small amount of dill juice to the sauce then thickened at the end. Served with garlic mashed red potatoes and fried cabbage and onions. Thanks will make often!!!

Wonderful, it was wonderful, loved it there were no leftovers.

Not bad. To improve, I beat out Beef tenderloin flat, a little expensive- but you can't take it with you, right? Cook on grill, direct heat with hardwood charcoal 3 mins. each side. If you don't have a charcoal grill, you can use a propane grill & smoker box with hickory chips. If you don't have a grill at all, for Pete's sake man, buy one. Big difference. Simmering makes the meat tough, hard to cut , and hard to chew.

Hi! I am german and this recipe is quite similar to those used here, namely for the "Rheinische Rouladen" except for the fact that they are made with a mix of ketchup and mustard (instead of just mustard) and without ham best wishes from germany;)

A family favorite in our house but for my stock I use 2 Au-juice packets and 2 brown gravy packs, along with a cup of vinegar (use less or none, but a little adds great flavor) and 3-4 cups water. I also like my meat cut thin (I ask the butcher to slice it thin like lunch meat) it makes the meat much more tender and flavorful. I make a spread of relish and mustard (I love using a brn sugar pecan stone ground mustard I found), spread that on the thin meat slices then add a small handful of chopped onion and raw cut up bacon. Roll up and close with tooth picks. Place the rolls in the stock and cook all day, at least 5 hours. My husband swears it's even better warmed up the next day, but he could never wait to eat it the next day if it's in the fridge. Plus I save part or all of the left over stock to start my stock the next time makes it better and better. My husband knows when I've started over with my stock, and he askes why I didn't save it from before.

Like Mother's recipe, except omit mustard and onion, Brown in bacon fat, and put a few pickle spears in water. Thicken cooking liquid for gravy

While I am Italian and grew up with predominantly Italian cooking, this is my family's favorite dish, probably because when I make it it's considered a special occasion! It is to-die-for good. Like Dr. Bones, I use either sandwich steaks, or very thinly sliced round steak. I have made it both with and without the pickle and mustard, and while I know that to use them is traditional, our family prefers them with just the bacon and onion. I simmer them a good hour and a half in beef broth once they're browned, adding more broth or water as it reduces. Once they're good and tender I thicken the gravy with flour and more broth. I prefer to serve these little "roll mops" with hot, buttered noodles, but my family insists on mashed potatoes. Thanks for posting the recipe!

This is my guy's FAVORITE food of all time. He's got high standards so we rated 4 stars for "room for improvement"

So delicious and quite easy. I served them with spaetzle and some warm sweet/sour red cabbage with apples.

All three of my girls ate this tonight! My oldest (8yo) gave it a 10 and asked for more for lunch tomorrow. I used round steak pounded out, sweet hot mustard (only one I had besides yellow) and about 1/2 of the onion and pickle. I was afraid it might be too much for the kids if I did all of it. I added maybe 1 tsp garlic powder to the mix. As suggested by others, I put leftover onion/pickles into the sauce, also a bit more garlic powder, black pepper and onion powder as it seemed it needed bit more flavor. Thickened sauce a little afterwards with some cornstarch. Served with wide egg noodles. We will definitely make this again.

My husband doesn't care for pickles, so I substituted fresh jalapeno's. It was great - gave the rolls a little kick.

This is a great recipe! I had never had Rouladen until my German neighbor made it and we fell in love with it...when she moved away, she would not share her "secret" recipe with us. This recipe tastes just like hers! One suggestion is to be sure to get the stone ground mustard, it really gives it a great flavor. Thanks for the recipe...even my 4 year old liked it.

This is a great version of what I grew up with. Our family's recipe varied a bit. We pounded the flank steak until it was very thin. We put a thin layer of stuffing (pepperidge farm works well)and a slice of dill pickle. Browned the rolled steaks very well in olive oil, then add Beef broth, Garlic, and chopped onion, cover & simmer for about 45 minutes. Remove steak rolls and thicken gravy. Add roll ups back to thickend gravy and serve. Great with spaetzle and red cabbage.

I've never had Rouladen before, but my boyfriend wanted it for "Octoberfest" which we missed this year. I looked this recipe up and I think it turned out great. He said it was exactly what he was craving. I picked up a flank steak but asked the butcher to cut it for me so it was the right thickness. I also browned them and then put them in a crockpot on top of the leftover onion (red) that I didn't get inside the rolls. I poured the water and 1/4 cup red wine on top, dropped in two beef bouillon cubes and let it cook on low for 3 hours (turning them over after 2). I think next time I migh