German Rouladen


  • 1 ½ pounds flank steak
  • German stone ground mustard, to taste
  • ½ pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 ½ cups water
  • 1 cube beef bouillon
  • Directions

  • Step 1

    Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.


  • Step 2

    Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

  • Step 3

    Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.

  • Step 4

    Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

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