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Beef Rouladen


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  • 1/4 cup Dijon mustard
  • 2 lbs top round steaks , sliced into 8 slices (1/4 inch thick)
  • salt and pepper
  • 8 slices bacon
  • 1 large onion , cut into thin wedges
  • 3 tablespoons cooking oil
  • 3 cups beef broth
  • 1/3 cup flour
  • 1/2 cup water
  • chopped fresh parsley



Step 1

Spread mustard on one side of each slice of meat.

Sprinkle with salt and pepper.

Place one strip of bacon and a few onion wedges on each slice; roll up and secure with wooden toothpicks.

Put oil in dutch oven or other large pan and brown meat; drain.

Add broth and bring to a boil.

Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm.

Combine flour and water until smooth and slowly stir into broth.

Bring to a boil, stirring constantly until thickened.

Remove wooden pics from meat and return to gravy; heat through.

Sprinkle with parsley if desired.


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