Rouladen

"My father served in the Army in Germany many years ago. This is one of the recipes my mother brought back with her. If you don't like dill pickles, you can subsitute sweet; if you don't like carrots, substitute squash, and so on. My mom said that some families just used a thin dill spear in each rouladen. For even more German experience, serve gravy over spatzle."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
11
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Fry the chopped bacon in a very large skillet, with the carrot.
  • Cook until bacon is done.
  • Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
  • Mix the bacon, onion, carrot, mustard, and minced pickle.
  • Add the rye seeds if you are using them.
  • Lay one london broil fillet flat on a large plate.
  • Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
  • You may have to use a little more or a little less.
  • Starting from a narrow end, roll up the steak fillet.
  • Fasten at end with a toothpick.
  • Continue until all the steak has been used.
  • If you have any small pieces of steak left over, chop them very finely and set aside.
  • Heat the bacon grease, and place the steak rolls in the skillet.
  • If there are any steak bits, add them to skillet.
  • Brown on each side.
  • When browned, add the water to the skillet.
  • Cover.
  • Turn to low and simmer one hour.
  • At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
  • Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
  • Mix until there are no lumps.
  • Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
  • Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
  • As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
  • Serve on a large platter with gravy on the side.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Awful, just awful. First off, don't even pretend like it's only going to take you an hour and ten minutes to make this. Set aside at least 3, if not 5. Aside from the time estimate being horrifyingly wrong, the end result tastes like sweat. 0/10 would never make again.
     
  2. I've made this twice now!! We absolutely love it! It's not a recipe that should be rushed, the meat needs time to stew. I pounded the meat out to tenderize it since I don't have a local butcher who will cut the meat so thinly.
     
  3. This is a very good recipe. Same taste and flavor as my friend mom made in Germany. However I use the Germany mustard (UPC# 0-88468-12800-9) that I bough in the import section of our store.
     
  4. It goes without saying, TRUE! This is a "ripper" of a recipe too! Used dijon mustard, had no rye seeds today, Substituted peeled broccolini for carrots, it MADE MY DAY! Told butcher what wanted to make, Said it was healthy for my sake! Used yearling steaks tenderized then pounded away between baked paper...again it MADE MY DAY! Added beef broth instead of water , added red wine, This recipe is JUST devine! Like previous reviewer, added bacon in with gravy, black pepper, reduced it by slight, Am sure hubby and I will have a GREAT night! Thanks!
     
  5. Update: 3/13/09 So I lef tmy original review when I first joined zaar. This is one of my favorite dishes in the world... I just love the grvy and the flavors are just sooooooo savory... I use some bacon in my gravy as well and serve with spaetzle.. delish!
     
Advertisement

Tweaks

  1. It goes without saying, TRUE! This is a "ripper" of a recipe too! Used dijon mustard, had no rye seeds today, Substituted peeled broccolini for carrots, it MADE MY DAY! Told butcher what wanted to make, Said it was healthy for my sake! Used yearling steaks tenderized then pounded away between baked paper...again it MADE MY DAY! Added beef broth instead of water , added red wine, This recipe is JUST devine! Like previous reviewer, added bacon in with gravy, black pepper, reduced it by slight, Am sure hubby and I will have a GREAT night! Thanks!
     

RECIPE SUBMITTED BY

Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes