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German Rouladen
Sheryl Sparks


  • Thin slices of bottom round
  • Fried bacon (finely diced)
  • Chopped onion (finely diced)
  • Mustard
  • Pickle(small slices)
  • Pepper, salt, bay leaf, allspice and pepper corns
  • Beef bouillon cube or can of beef broth
  • Flour to thicken gravy (sour cream)

Partially freeze bottom round so it is easier to cut thin. After cutting slices, beat slices with a mallet to flatten it out.

Sprinkle meat slices with a little salt and pepper.

Spread some mustard on meat.

Spread mixture of lightly fried bacon and chopped onions on meat

Add a piece of pickle

Roll up meat and secure with toothpick.

Brown roll-ups in hot oil add water and bouillon cube or a can of beef broth, 1 bay leaf, 3 allspice corns, and 2 peppercorns.

Simmer until meat is tender approximately 1.5 2 hours.

Remove roll-ups and thicken broth with flour

Add salt, if needed, and some sour cream if you like.

Return roll-ups to gravy until served.

Red cabbage and noodles complete the meal



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Last updated April 20, 2006