German Rouladen

German Rouladen

223 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Ron Oldham
Recipe by  Ron Oldham

“Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Share It

Reviews (223)

Rate This Recipe
ProudMilitaryWife
670

ProudMilitaryWife

I am a military wife who currently lives in Germany. This recipe is close but doesn't taste as good as the ones made in Germany. I was lucky that I was able to go to a German butcher and purchase the meat that they cut just for Rouladen. It is very, thin meat about 6 inches long. Ideally, your meat should be long enough to roll at least 3 times. You probably won't be able to buy the thick pork bacon that is used in Germany so use thin sliced bacon. It will taste better than regular thick sliced bacon. Also, to assist with the flavor put in 1 envelope of Lipton Beefy Onion soup mix. You can then thicken the gravy after the rolls are done to serve over them. Overall, this a very close copy of what we eat in Germany.

LESLIEBRE
452

LESLIEBRE

We are from the Saar area of Germany so the recipe is the same. The difference is the manner of cooking we bake them in a roasting pan with a bit of water to get those dark drippings on the bottom ( the almost burnt part). Remove the rolls set roasting pan on stove add your water and get a really high heat to boil. In a seperate container using a blender take cold water and some flour & blend it as you boil and lift the dark drippings add the flour mix. You get a nice dark gravy from this.

DRBONES
369

DRBONES

I grew up this this recipe. My mother gave it to me back when I got married 20+ years ago and it is loved by my wife and kids. My wife likes the pickles in, but my sons and I don't. I usually have to make 8-10 large ones to feed the family. Make sure the mustard has horse radish in it. Yum! To make it a little easier, I use "sandwich steaks". They're cut thin to begin with and I additionally pound (tenderize) them further sandwiched between plastic wrap or wax paper. The process is the basically the same from there. I brown them and place them in a pot with 2-3 cans of beef broth. I also add a bay leaf or two. Two smahed cloves of garlic. (Taken out later) Also a tablespoon of the mustard and a couple of peppercorns are added to the broth. I usually will also add a little worchestershire sauce. I use a medium colored roue (spelling?) to thicken the gravy after I take the rolls out of the pot.Don't forget to remove the bay leaf, garlic, and peppercorns. Let them cook for a good long time until they barely hold together. We serve them with plain boiled russets and top it with the gravy.

More Reviews

Similar Recipes

German Currywurst
(63)

German Currywurst

The Sarge's Goetta - German Breakfast Treat
(73)

The Sarge's Goetta - German Breakfast Treat

German Beef Rouladen
(60)

German Beef Rouladen

Rouladen
(25)

Rouladen

North German Gruenkohl (Kale) and Sausage
(17)

North German Gruenkohl (Kale) and Sausage

Kate's Easy German Sauerbraten
(11)

Kate's Easy German Sauerbraten

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1450 mg
  • 58%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kate's Easy German Sauerbraten

>

next recipe:

German Currywurst