Recipes Ingrid's Rouladen 4.8 (4) 4 Reviews 2 Photos This recipe was made every Christmas Eve for dinner. It will always be a favorite of mine because it truly reminds me of family and of Christmas. The most important step in this recipe is the browning; it is what determines your gravy. You must brown this meat until it is very dark, but not burned. The browner the meat, the better the gravy. Take your time, and brown on medium to medium-low heat. My father is from a small town in Bavaria called Hof, and my mother is from Gelsenkirchen, which is in northwestern Germany. My paternal oma (grandma) made this with pickles and my maternal oma without the pickles. I preferred it without, even though I love pickles. Submitted by ingrid Published on April 4, 2019 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 (6 ounce) lean beef steaks, thinly sliced ¼ cup Dijon mustard salt and ground black pepper to taste 4 slices smoked bacon 1 large onion, finely chopped 4 baby dill spears (Optional) kitchen string 2 tablespoons vegetable oil 1 tablespoon butter ½ teaspoon salt 1 cup boiling water, or as needed ¼ cup ice-cold water 2 tablespoons all-purpose flour Directions Pound steaks very thin, about 1/8-inch thick, using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper. Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up, tucking edges in. Secure rolls with kitchen string. Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides, 20 to 30 minutes. Transfer to a plate. Place remaining onion in Dutch oven over medium heat. Cook and stir, scraping bits from the bottom, until onions are translucent, about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again. Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender, about 90 minutes. Check from time to time, adding more boiling water if needed. Season with salt and pepper. Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened, about 5 minutes. Arrange rolls on a serving platter; cover with gravy. Cook's Note: I ask my butcher specifically for rouladen meat; he slices it while frozen to get ultra-thin slices. I Made It Print Nutrition Facts (per serving) 421 Calories 24g Fat 10g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 421 % Daily Value * Total Fat 24g 31% Saturated Fat 8g 40% Cholesterol 108mg 36% Sodium 1033mg 45% Total Carbohydrate 10g 4% Dietary Fiber 1g 3% Total Sugars 2g Protein 39g 78% Vitamin C 3mg 3% Calcium 20mg 2% Iron 4mg 21% Potassium 444mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.