Olde Worlde German Beef Rouladen Rolls with Gravy ("Rindsrouladen") Recipe | Yummly
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Olde Worlde German Beef Rouladen Rolls with Gravy ("Rindsrouladen")

WILDFLOUR'S COTTAGE KITCHEN(2)
Mala: "It was harder to keep the meat tender and cook al…" Read More
17Ingredients
105Minutes
410Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 4 slices flank steak (or quality beef top round steak filets, 1/4" thick, *have your butcher do this for you, at least 1 lb., a little more is fine)
  • salt
  • coarse ground black pepper
  • german mustard (prepared spicy brown stone-ground)
  • 8 tablespoons pickle relish
  • dill pickle spears
  • 8 slices bacon (partially cooked,, about halfway, to render fat)
  • 1 vidalia onion (large, halved and thinly sliced)
  • 3 tablespoons butter
  • 1 teaspoon minced garlic (to taste)
  • 1 teaspoon ketchup (or tomato paste, both work fine)
  • 2 cups beef broth
  • 2 teaspoons Better Than Bouillon Beef Base (Superior Touch)
  • 1/4 teaspoon coarse ground black pepper (or to taste)
  • 1 tablespoon cornstarch
  • 1 tablespoon red wine (chilled)
  • fresh parsley (for garnish, optional)
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    NutritionView More

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    410Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories410Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol60mg20%
    Sodium1600mg67%
    Potassium280mg8%
    Protein9g18%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber1g4%
    Sugars11g22%
    Vitamin A20%
    Vitamin C10%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Mala a year ago
    It was harder to keep the meat tender and cook all the way through, but all in all this recipe was delicious. The gravy turned out absolutely spectacular. It would be hard to replicate that gravy without cooking the meat because it was so perfect as it is. If I had any criticism at all it’s give a little more tips on keeping the meat tender (:
    Jules 3 years ago
    A great recipe to bring back memories of my time living in Germany, as my mother-in-law used to make it for us. we actually use venison instead of beef and smoked bacon. I also just chopped up guerkins instead of using relish. I used a kallo beef stock cube for the gravy. served with red cabbage & potatoes.....one yummy meal!

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