Pickle Steak

Pickle Steak


"Savory, creamy steak with the flavor of pickles and onions."
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1 h 15 m servings 627 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 51.9 g
  • 104%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1838 mg
  • 74%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Place one pickle spear and an equal amount of halved onion slices on one side of each piece of steak. Roll, and secure with toothpicks.
  3. Heat the oil in skillet over medium heat. Place the flour and eggs in two separate bowls. Dip rolled steak first in the eggs, then in the flour to coat. Fry coated steaks in the skillet until browned on all sides. Transfer to the baking dish. Pour cream of mushroom soup into the skillet, and scrape up browned bits. Pour evenly over the steaks in the baking dish.
  4. Bake 45 minutes in the preheated oven, to a minimum temperature of 160 degrees F (72 degrees F).



A quick fix for German rouladen. Its good, but nothing compares to scratch. Try it with bacon and mustard inside. YUM!

Very tasty recipe.....next time I will likely cook longer at a lower temperature to make the beef more tender. I also added worcheshire sauce to it. Served it with roasted veggies. Mmmmmmm!

Had to cook it for 2 hours, it was good but won't make again