Have I got a treat for you! Today I’m going to share with you my husbands recipe for Rouladen, a German dish of thin steak, rolled up around bacon, spicy brown mustard, onion and a pickle spear. Served with steak fries and gravy, this is one of our {favorite} meals that we like to save for every once in awhile. Its very rich, but worth EVERY single BITE.

When you’re shopping for the steak to make this dish, look for a very thin cut flatiron or beef round about 1/4 of an inch thick. You don’t want it any thicker than that. If needed, have your butcher slice it thinner for you!


This is a great recipe and a real special treat any time Kris decides to make it for us! Trust me, everyone at your table will walk away happy!





  1. Sprinkle your work surface with flour. Coat both sides of each steak with flour. Spread an even layer of spicy brown mustard on one side of the steaks. Top mustard with salt & pepper, two slices of bacon each and onion strips.

  2. Take a dill pickle spear and starting at one end of the steak, roll the entire contents into a log around the pickle. Secure steak roll with about 3 toothpicks.

  3. Heat about a tablespoon of olive oil in a skillet and add the steak rolls, turning to brown evenly on all sides. Remove from skillet and set aside, leaving the drippings in the skillet.

  4. Sprinkle 2 tablespoons of flour in the skillet over the drippings, whisking briskly to combine until the flour mixture is pasty. Continue to whisk together for about a minute or two on low heat.

  5. Begin to add beef broth to flour mixture, slowly, a cup at a time, whisking to combine after each addition. Turn the heat to medium-high and continue to add broth and whisk until all the broth is added to the skillet. Bring to a bubble and then turn heat down to low.

  6. Return steak rolls to skillet, cover and cook on low for 30-40 minutes.

  7. Remove toothpicks. Serve Rouladen with steak fries, garnish both with gravy from the skillet.


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