Savory Beef Rouladen with Onion and Bacon
This savory Beef Rouladen recipe is a family classic that's been cherished for decades. Originating from the Dec/Jan 1996 issue of Taste of Home, this dish is perfect for both weeknight dinners and special occasions. The juicy top round steaks are lovingly rolled with crispy bacon, sweet onion, and a hint of tanginess from dill pickles, making it a flavor-packed meal that's hard to resist. Though it requires some effort, the results are worth every minute spent in the kitchen. Traditionally served with comforting potato dumplings, this dish pairs beautifully with homemade dinner rolls, allowing you to savor every ounce of the rich gravy. The option to include dill pickles adds a delightful twist that elevates the dish even further, making it a must-try for meat lovers and a true comforting classic.
N/A
Servings
350
Calories
11
Ingredients
Ingredients
Dijon mustard
1/4 cup (Spread evenly on steak slices)
Top round steaks
2 lbs (Sliced into 8 slices (1/4 inch thick))
Salt and pepper
to taste (For seasoning)
Bacon
8 slices (Cut into strips)
Onion
1 large (Cut into thin wedges)
Dill pickles
8 slices (Thinly sliced (optional))
Cooking oil
3 tablespoons (For browning the meat)
Beef broth
3 cups (For cooking the rouladen)
Flour
1/3 cup (For thickening the gravy)
Water
1/2 cup (For mixing with flour)
Fresh parsley
for garnish (Chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spread Dijon mustard evenly on one side of each slice of top round steak.
3
Season the mustard-coated side generously with salt and pepper.
4
On each slice of meat, layer a strip of bacon, a couple of thinly-sliced onion wedges, and a dill pickle slice if desired.
5
Tightly roll each slice of meat, starting from the side with the fillings, and secure with wooden toothpicks.
6
In a large Dutch oven, heat the cooking oil over medium-high heat. Once hot, carefully add the rolled meat and brown all sides, about 4-5 minutes per side. You may need to do this in batches to avoid overcrowding.
7
Once browned, remove the meat from the pot and drain any excess grease.
8
Return the meat rolls to the Dutch oven, and pour in the beef broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 1-1/2 hours or until the meat is tender.
9
After the cooking time, carefully remove the meat rolls and keep them warm on a serving platter, covered with foil.
10
In a mixing bowl, whisk together the flour and water until smooth. Gradually stir this mixture into the simmering broth, stirring constantly to avoid lumps.
11
Continue cooking the gravy over medium heat until it thickens, about 5-7 minutes.
12
Remove the toothpicks from the meat rolls and return them to the thickened gravy to soak up the flavors for a couple of minutes before serving.
13
Garnish with chopped fresh parsley if desired and enjoy with your favorite sides.
Nutrition Information
20g
Fat
7.5g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beef Rouladen with Onion and Bacon?
It is a classic family dish featuring top round steaks rolled with fillings like bacon, onion, and pickles, then simmered in a rich beef gravy.
Where does this specific recipe originate from?
This recipe was originally featured in the December/January 1996 issue of Taste of Home magazine.
What cut of beef is best for this recipe?
The recipe calls for 2 pounds of top round steaks, sliced into 8 thin pieces about 1/4 inch thick.
What is used as a base spread on the meat?
A layer of 1/4 cup of Dijon mustard is spread evenly on one side of each steak slice before adding other fillings.
What ingredients are used for the filling?
The filling consists of salt, pepper, a strip of bacon, thin onion wedges, and an optional dill pickle slice for each roll.
Are dill pickles required for Beef Rouladen?
No, dill pickles are optional, but they add a delightful tanginess that many consider a classic twist for the dish.
How do I keep the meat rolls from falling apart while cooking?
Tightly roll each slice of meat starting from the filling side and secure them with wooden toothpicks.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What is the best way to brown the meat?
Heat 3 tablespoons of cooking oil in a large Dutch oven and brown all sides of the rolls for 4-5 minutes per side.
Why should I brown the meat in batches?
Browning in batches avoids overcrowding the pot, which ensures the meat sears properly rather than steaming.
What liquid is used to simmer the rouladen?
The rolls are simmered in 3 cups of beef broth.
How long does the meat need to cook?
The meat should simmer on low heat for approximately 1-1/2 hours until it is tender.
How do I make the gravy for the Beef Rouladen?
The gravy is made by thickening the simmering broth with a smooth mixture of 1/3 cup flour and 1/2 cup water.
How long should the gravy be cooked to thicken?
The gravy should be cooked over medium heat for about 5-7 minutes while stirring constantly.
When should I remove the toothpicks?
Remove the toothpicks after the rolls are cooked but before returning them to the thickened gravy for a final soak.
What are the traditional side dishes for this meal?
It is traditionally served with potato dumplings and homemade dinner rolls to enjoy with the rich gravy.
How many calories are in a serving?
Each serving contains approximately 350 calories.
What is the protein content of this dish?
This recipe provides 31 grams of protein per serving.
How much fat is in a serving of Beef Rouladen?
There are 20 grams of fat per serving.
Is this a high-carbohydrate dish?
No, it is relatively low in carbohydrates with only 7.5 grams per serving.
What kind of garnish is recommended?
Chopped fresh parsley is the recommended garnish to add a pop of color and freshness.
Can I use a different type of mustard?
While Dijon is specified for its sharp flavor, you could experiment with other mustards, though it may change the traditional profile.
How much beef broth is required?
The recipe requires 3 cups of beef broth for the simmering process.
Is the onion cooked before being placed in the roll?
No, the onion is cut into thin wedges and placed raw into the roll; it cooks while the meat simmers.
How many rolls does this recipe make?
Based on the ingredient list, the recipe makes 8 individual meat rolls.
What should I do if the gravy is lumpy?
To avoid lumps, ensure the flour and water are whisked until completely smooth before gradually stirring them into the hot broth.
Can I make this dish without a Dutch oven?
A Dutch oven is preferred for its heat retention and depth, but any large, heavy-bottomed lidded pot will work.
Does the recipe include fiber or sugar information?
The provided nutritional data does not list specific values for fiber or sugar.
Is this dish considered German cuisine?
Yes, Beef Rouladen is a classic staple of German cuisine, often served as a comforting Sunday meal.
Can the bacon be substituted?
While bacon provides the traditional smoky flavor, you could use turkey bacon or omit it, though the flavor profile will differ.