RECIPE: German Beef Rouladen

Beef Rouladen on a bed of mashed potatoes. Electronic image by Ron Flaviano for ‘Homeplate.’



4 sirloin tip steaks ¼-inch thick

4 slices of  smoked bacon (diced)

2  dill pickles (optional) cut into spears

1 Tablespoon mustard

Salt, pepper (curry powder optional )

1 large onion diced small.

2 Tablespoons flour

Shortening for frying

1 ½ cup of water or beef stock


Take each slice of beef and sprinkle with salt and pepper (curry powder optional). Spread the mustard , diced onions and bacon on the slice of beef evenly, place the pickle spear in the middle. Roll beef slice tightly and tie with toothpicks or kitchen string. Dredge the beef roll in the flour. Melt shortening in a pan and brown all sides of the beef roll. Add water and cover the pan.  Put in oven at 325 degrees for 1 hour or in a Dutch oven on top of the stove. Thicken the  gravy with flour and season with salt and pepper as needed.

Serves 4


This classic German dish is wonderful when served on a bed of homemade mashed potatoes. Cover with gravy and enjoy!

Be sure to visit for more great recipes, cooking tips and more!

 – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit for more of Helga’s recipes.

© 2011 The Metro Monthly. All rights reserved.

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