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German Kitchen


Serves 4.

  • 8 (7 oz.) thin slices top round of beef

  • 1/2 c. prepared mustard

  • 1 tbs marjoram

  • Garlic salt

  • 8 strips lean bacon

  • 4 dill pickles, quartered lengthwise

  • 1 lg. onion, chopped fine

  • Salt and pepper to taste

  • 8 tbsp. unsalted butter

  • 4 lg. mushrooms, halved

  • 2 med. carrots

  • 1 med. onion, halved

  • 6 tbsp. all-purpose flour

  • 4 cups. beef broth, heated

  • 2 bay leaves

  1. Spread each beef slice with 1 teaspoon mustard, ½ tsp marjoram, and garlic salt.

  2. Place 1 strip of bacon lengthwise, 1/2 spear of pickles crosswise. Few slices of onions, salt and pepper.

  3. Roll up beef; secure with skewer or twine.

  4. Melt butter in 5-quart heavy pot. Brown beef rolls evenly; do not scorch. Transfer to plate.

  5. Add mushrooms, carrots and onions to pan; saute until lightly browned. Whisk in flour, continue browning. Slowly whisk in broth, add bay leaves; heat to boiling.

  6. Reduce heat, add rouladen; cover, simmer 1 hour.

  7. Remove beef rolls, take off skewers or twine, keep warm. Strain gravy, (or blend with hand blender). Serve rouladen, with potato dumplings or whipped potatoes.

NOTE: Excellent when cooked ahead and reheated in its own gravy.


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