German Rouladen

My husband, who like many in Texas is of German descent, requested that I make this dish. It was a favorite his grandmother would make on Sundays….and wow, is it good!

Salty, hearty, and full of meaty goodness, this is a real pleaser!



1.5 lb Flank Steak

Whole-Grain Mustard, To Taste

1 Package Center Cut Bacon (Approx. 3 Slices Per Roll)

1/2 Yellow Onion, Sliced

Sandwich-Style Kosher Dill Pickles (Approx. 3 Slices Per Roll)

2 TBS Butter

2.5 Cups Water

2 Beef Bouillon Cubes

1 Packet Lipton Beef & Onion Soup Mix

Thickening Paste (3 TBS Corn Starch and 1/4 Cup Water)


  1. Butterfly beef into 1/4 inch thick, 3-inch wide, 8-inch long strips.
  2. Smear mustard on one side of beef, about 1 TBS each or to taste.
  3. Add bacon, length-wise, to cover mustard. Then add pickle slices, evenly spaced, and onions. (Photos for reference can be found below.)
  4. Roll as you would a cigar, then secure with kitchen twine.
  5. In a large skillet or electric skillet, melt butter. Sear all sides of the rolls over medium-high heat.
  6. Reduce heat to medium, add water, Lipton Soup Mix, and bouillon cubes. Stir to dissolve cubes, reduce heat to a simmer and cover.
  7. Turn rolls every 15-minutes or so.
  8. After simmering for one hour, remove rolls. Add thickening paste to sauce to create a gravy.



We served ours over butter noodles (boiled for 10 minutes, drained, then added 2 TBS butter), which provided the perfect mild backdrop for such a salty dish.

Bon appétit!


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