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German Beef Rouladen / Beef Rolls

This is another great German recipe that never fails to impress my guests. Thin steaks are wrapped around an onion, bacon and dill pickles mixture and slowly baked in the oven in a very rich wine sauce. Sounds very delicious and tastes amazing. This dish is so great for big parties as well as for a hearty family meal. Tastes even better reheated the second or even the third day, if you will have any seconds. Enjoy this unique and delicious dish!!!

Posted on March 3, 2010

Makes 6 servings

IngredientsGerman Beef Rouladen/Beef Rolls

1 1/2 lb beef round steak or flank steak

4 tsp Dijon mustard

Salt and black pepper

4 slices of bacon, diced

1 small yellow onion, chopped

1/3 cup dill pickles, chopped

1/4 cup all purpose flour

1 1/2 cup beef broth

1/2 cup dry red or white wine

Vegetable oil


1. Cut steaks into strips measuring 3 to 4 inches wide. With a meat mallet, flatten the meat to about 1/8 inches. Season with salt and black pepper and spread with mustard.

2. In a large skillet, on medium heat, cook the diced bacon and the onion until the bacon is crisp. Pour off as much fat as possible.

3. Spread the onion and bacon mixture equally over the meat, sprinkle pickles and roll up the meat from short end and secure with cooking string or pins.

4. In a large skillet heat vegetable oil. Add roulades and brown on all sides. Rremove from the skillet and transfer onto a large baking dish.

5. When all roulades are browned add the flour and stir until smooth gradually adding the wine and the beef broth and let simmer for 1 minute.

6. Pour the sauce over the rolls, cover with foil and bake for 1 1/2 hours or until done.

7. Let the meat rest for at least 10 minutes before slicing.




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