german rouladen
This is an old German favorite and very easy to make. The beef bouillon and water make a gravy; however, if you want it thicker, add a little flour or cornstarch Recipe & photo: allrecipes.com 04-08-15
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For german rouladen
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1-1/2 lbflank steak or round steak
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german stone ground mustard, to taste
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1/2 lbthick sliced bacon
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2 lgonions, sliced
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1 jar(16 oz.) dill pickle slices
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2 Tbspbutter
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2-1/2 cwater
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1cube beef bouillon
How To Make german rouladen
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1Cut the steak into thin filets; about 1/4 inch thick and 3 inches wide.
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2Generously 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.
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3Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
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4Pour 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.
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