This traditional Rouladen recipe is for single-serving beef rolls filled with pickles, onion, and brown mustard. The stove-top cooking method locks in the meat's moisture and makes for very juicy rolls.
The recipe is for four rolls, one for each person. If you are big eaters, or are serving more than four, you might want to double the recipe. If you do end up with leftovers, they will taste great reheated the next day as well.
1-inch thick 16-20 oz Flank Steak (should be about 3 in by 6 inches)
3-4 Tbsp of Brown Mustard
4 Dill Pickles
8 strips of Bacon
3 (1+2) Tbsp of Butter
1 large White Onion
1 1/2 cups of Beef Broth
Slice Flank Steak horizontally into 4 quarter-inch thick filets
Spread Brown Mustard on one side of each beef filet
Place 2 strips of Bacon on each filet
Quarter 1 Pickle lengthwise to create 4 Pickle Spears, set aside
Slice remaining 3 Pickles into very thin wheels
Spread thin Pickle slices over filets, covering all
Peel, halve and slice Onion
Melt 1 Tbsp of Butter in medium hot skillet
Sauté Onion in skillet until golden brown
With tongs, spread sautéd Onion evenly over the four filets
Set skillet aside
Starting at narrowest end of filet, roll each around a single Pickle Spear
Tie each roll closed with two pieces of cooking string
Melt 2 Tbsp of Butter in Onion skillet on medium high heat
Place Beef Rolls in skillet
Turn Beef Rolls in skillet brown well on all sides
Add Beef Broth to skillet
Cover skillet and reduce heat
Simmer covered for 60-80 minutes
Remove Rouladen from skillet and cut and remove string
Increase heat to high
Reduce Broth in skillet by half to create sauce
Drizzle sauce over Rouladen and serve
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