Recipe by WEE-B
"My family loves this dish. Hope your family does too!! "
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6 (1/2 pound)
sirloin tip steaks, thin cut
bacon, cut in half
dill pickles, cut into 3 wedges
prepared Dijon-style mustard
salt and pepper to taste
onion, cut into 6 wedges
2 (.75 ounce) packets
dry brown gravy mix
my mother and i are from the southern part of germany and over there they use the pan drippings with about a cup or so of red wine, bringing to a boil then adding water and flour to the pan to thickin the red wine in it makes for a GREAT gravy and serve with egg noodles,this recipe is a family favorite but the red wine is a must, just makes the whole thing come together
the bacon doesn't get cooked and the pickle seemed bitter. I re-did the recipe with marinated mushrooms & coarsely chopped the onion.This made it roll easier and smoothed out the "pickle" tartness.
I lived in Germany and learned how to make this there. I use almost the same recipe, but place the rouladen in a brownie pan, add a bit of water, then bake it for one hour partially covered. I do not put bacon in the rouladen and it still tastes wonderful. I have found that it turns out better if you use the really hot and spicy mustard, sprinkle with coarsely ground black pepper. (I like spicy foods, though). Have never used the brown gravy mix as suggested in this recipe. The drippings from the meat-onions-pickles makes a tasty gravy base on their own.
Try finely chopping filling ingredients and then wrap. Bake 4 to 5 hours in crockpot with gravy.
Can I give it a even 10? This is my second favorite recipe on this site. I do change it to my own and family's taste but follow the basic idea. I make the rouladen as described. Then for the sauce I do a modified Sauerbraten Sauce. I use 2 packages dry brown gravey sauce (we LOVE Gravy) make it to the specs on the package, I add to it about 1.5 tablespoons brown sugar, 2 table spoons Onion Powder, 2-3 Tbl. Red Wine Vinegar, 2 Tbl Worcestershire Sauce, and finally 1/4 to 1/2 tsp of ground ginger... Allow the Rouladen to steam in this mixture to incorporate flavor for 20 to 30 minutes..... I serve over noodles... Yummy!
My mother is from germany and this recipe is identical to the way she makes rouladen. For nearly 40 years this has been my personal favorite dish. Kids like it too. The pickle provides a unique flavor and works to tenderize the meat beautifully.
This is a great classic dish. I served it to some European friends and they loved it. Some may want to omit the dill pickel but DONT as it makes for a great unexpected taste. Thanks Michelle
My FAVORITE dish even though I didn't know it had a name other than "steak rolls". We use top round steak, sliced thin, secure with toothpicks, brown them in a skillet, place on a rack in a pressure cooker, add cleaned and quartered russet potatoes and cook at 15# for 10 minutes. I then mix the drippings with sour cream for a sauce. Any leftover potatoes (I always make sure there are leftover potatoes) are chopped and fried for breakfast. I have also found that after browning, they can be frozen and later put straight into the pressure cooker, just increase cooking time to 12 minutes. We actually prefer the firmer texture this creates.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 273
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