| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 4 long, thin slices top round
- Kosher salt and freshly ground black pepper
- 1/2 cup spicy brown mustard
- 2 dill pickles, sliced in thin spears
- 1 large onion, thinly sliced
- 1/2 cup chopped browned bacon
- One 32-ounce carton beef stock
- 2 potatoes, sliced
- 1 cup all-purpose flour
- 1 cup butter, melted
Instructions
- Preheat the oven to 375 degrees F.
- Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
- On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
- Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
- Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
- Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1020 |
| Total Fat | 67 g |
| Saturated Fat | 37 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 51 g |
| Cholesterol | 249 mg |
| Sodium | 1648 mg |
Reviews
This was good but my standards were set high. There is a local Bavarian restaurant where I normally order this dish. I was hoping to replicate their flavors. It was close-ish. A couple of the issues may have been user error. Next time I would use a stronger flavor dill pickle as that flavor didn’t stand out as much as I’m used to. I think I may also use more mustard or mix the spicy mustard with some Dijon. Definitely cook your own bacon. I realized as I started to prep that my husband had used the last of our bacon and I was forced to substitute precooked bacon bits. Definitely not the same. Overall pretty good for a home version but I will definitely still order this at my favorite Bavarian place.
This recipe produces a picture-perfect and tasty main dish.
Outstanding!