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.

ingrid
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

421 calories; 23.8 g total fat; 108 mg cholesterol; 1033 mg sodium. 10.2 g carbohydrates; 38.8 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/06/2018
This recipe is more traditional than the other ones on All-recipe. Very instructive thanks. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2018
This recipe is more traditional than the other ones on All-recipe. Very instructive thanks. Read More
(1)
Rating: 5 stars
11/06/2018
This recipe is more traditional than the other ones on All-recipe. Very instructive thanks. Read More
(1)
Rating: 4 stars
11/29/2017
This is something my Omi made quite often when I was a child but I have never made it myself. We have a German butcher nearby so it was easy for me to purchase the rouladen meat they tenderized it as well so I did not need to pound it out. I doubled the recipe since it is a bit of work and I could freeze the leftovers for next time. I agree with Ingrid no pickles my Omi never used. I added mushrooms beef Better than Bouillion and garlic to the gravy. Instead of simmering on the stove I placed the rouladen and gravy in my slow cooker to cook on low for the day as I needed to go out. Thanks for bringing back great childhood memories! #AllrecipesAllstarsCanada #BackToYourRoots #FacelessNoMore Read More
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