Rinderrouladen (Bavarian Stuffed Steak)

Rinderrouladen (German Beef Roulades) is a German dish made from thin slices of beef wrapped around a savory filling, then braised until tender.

Our recipe is not the traditional or classic rouladen recipe, but it is very tasty and easy to make.

Choose the Right Cut of Meat

1. Use top round (also called silverside) or bottom round—thinly sliced, about 1/4 inch thick.
2. Each slice should be about 10 to 12 inches long and 4 to 5 inches wide.

Tip

1. Don’t overfill—this helps the roulades roll tightly and cook evenly.

Roll and Secure Properly

1. Roll tightly starting from the short end.
2. Secure with kitchen twine, toothpicks, or small metal skewers.

Rinderrouladen (Bavarian Stuffed Steak)

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This is a German dish made from thin slices of beef wrapped around a savory filling, then braised until tender.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: German

Ingredients

Units USM Scale 1x2x3x

1 (2 pound) round steak 12 carrot sticks 6 dill pickle spears 6 partially cooked bacon strips 3/4 cup French dressing (Catalina) 1 cup water 1 medium onion, sliced 2 tablespoons all-purpose flour  

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Instructions

Cut steak into 6 pieces.

For each serving, wrap one piece of steak around 2 carrot sticks, one pickle spear and one bacon slice.

Secure with wooden picks.

Brown in 1/2 cup dressing over low heat.

Add remaining dressing, 3/4 cup water and onions. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until steak is tender.

Remove steak to serving platter.

Gradually add remaining water to flour, stirring until well blended. Gradually add flour to hot mixture in pan. Cook, stirring constantly until mixture boils and thickens. Simmer for 3 minutes, stirring constantly.

Serve over steak.