Beef Rouladen

Check out this is a classic German dinner that will leave you full and satisfied…

Beef Roulanden


  • 8 slices of top round steak (1/4 inch thick)
  • Salt & pepper to taste
  • 1/4 cup dijon or spiced mustard
  • 1 large onion, sliced thin
  • 8 pickle spears
  • 3 Tb olive oil
  • 3 cups beef or vegetable broth
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/4 fresh chopped parsley

Lay steaks out and lightly salt and pepper meat to taste. Spread a thin layer of mustard on each side of the steak. Place a few onion slices on each slice and one pickle spear. Roll tightly and secure with string or tooth picks. Brown outside of meat in non-stick skillet in olive oil then drain oil. Then add broth and bring to a boil. Once boiling reduce heat and simmer for 1.5 hours or until meat is very tender. Remove meat and keep warm in tin foil. Meanwhile add flour and water to remaining broth and return to a boil. Stir constantly until sauce is thickened and bubbling. Remove string or tooth picks from meat and place in gravy. Sprinkle with parsley once served.

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