THanks for sharing this recipe! It passed the test of my Oma. We had this for Christmas dinner and it was awesome. Some variations I did based on comments here and researching other recipes: We used top round, instead of flank steak at the recommendation of my butcher. It was cut for me scallopini style. I used grass fed beef. I also used organic beef broth instead of bouillon. I sauteed finely chopped onion, celery and carrots with the roulladen and included it in the simmer sauce. I also deglazed the pan with pinot noir. OMG what a smell!!!! I chopped the pickles fine, so that the bacon, onions and pickles were all the same size. I used turkey bacon (we have people who cannot eat pork in the family). By deglazing the good brown stuff with the wine after browning the rouladen, I was able to get the dark rich sauce I remembered my Oma making. I also made mine one day before and then slowly reheated them. I used cornstarch to thicken the sauce. I used toothpicks on some, and string on others to secure the rolls. Both ways worked. I ran out of dijon and used yellow mustard on half. I really could not tell the difference. Thanks for sharing this recipe!!
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THanks for sharing this recipe! It passed the test of my Oma. We had this for Christmas...