another great  Kitchen Project   |  Recipes from a German Grandma



1 lb. round steak, cut thin (not more than 1/3 inch thick)
6 (about) slices of bacon, cut in small pieces
¾ C. chopped onion
Dijon mustard
1 large or 2 small Dill Pickles, cut in narrow strips
String or toothpicks for securing rolls
Flour for dredging
Beef stock plus red wine, (Optional)
Oil or shortening for browning

1. Cut the steak into pieces about 2" by 4". Pound the strips with a mallet or meat tenderizing tool until very thin and pliable; they will also be a little larger.

2. Saute bacon and onions till onions are translucent.
Season the strips with salt and pepper, spread thinly with mustard.

3. Place crosswise on each strip: 1 TB of bacon pieces, about 1 TB. chopped onion; and 1 strip of dill pickle.

4. Roll the strips, tying them with string or securing them with toothpicks.

5. Dredge them in flour.
6. Brown the rolls in oil or shortening.

7. Add liquid (beef stock and a little red wine, or just water) to a depth of about 1/2 inch in skillet.

8. Cover the pan and simmer, adding liquid as needed. Cook them for about 1 hour, or until the Rouladen are tender.

9. Remove the rolls to a heated plate.

10. Thicken the gravy with flour or cornstarch. Sour cream or yogurt may be added. Rouladen are good served with Spaetzels, noodles, or mashed potatoes.