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These are a wonderfully tasty main dish, and were always one
of our favorites. They take some preparation and cooking time,
but are worth it!
1 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. 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.
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