September 20, 2020
"Rouladen is often rolled around a pickle, mustard, onion and bacon mixture, in which case it is called rindsrouladen."
- Serving Size: 1 (361.8 g)
- Calories 747.2
- Total Fat - 37.1 g
- Saturated Fat - 10.9 g
- Cholesterol - 235.2 mg
- Sodium - 782.7 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.5 g
- Sugars - 4 g
- Protein - 91.7 g
- Calcium - 20.6 mg
- Iron - 8 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Wipe beef with a damp paper towel.
Cut steak crosswise into 6 equal pieces.
Flatten steak to about 1/8 inch thickness.
Sprinkle lightly with salt and pepper.
Spread each steak with 1/4 teaspoon mustard.
Sprinkle onions on top.
Place bacon and a pickle strip on narrow end of each piece.
Roll up and tie with kitchen string, sprinkle with flour.
Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes.
Add broth, bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender.
Place roulades on heated platter. Remove string.
Make gravy from remaining broth, and pour over meat.
Tips & Variations
No special items needed.