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  • Rouladen

    Posted in the Facebook Group by Sally N Alf Zellmer -

    “Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles. The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy.”

    I’m using thin boneless pork chops today, but we usually use top round beef slices. If you look up this recipe you will find many versions, but this is the one we use.

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    • top round beef slices
    • salt and pepper to taste
    • dijon mustard
    • bacon
    • onion - chopped
    • 1 tbsp. tomato paste
    • 2 tbsp. pickle juice
    • beef broth
    • cornstarch


    1. Salt and pepper meat to taste and slather with mustard.
    2. Lay on a bacon slice
    3. Add shaved or chopped onion
    4. Put half a pickle on one end and roll up. Secure with toothpick. The sauce is really what makes this dish and I add about a big T of tomato paste (not pictured), another piece of bacon, a chunk of onion, a couple tablespoons of pickle juice and a squeeze of mustard to the beef broth.
    5. Brown the meat and then cover with beef broth mixture. Then cook *low and slow * on a burner or in the oven.
    6. When finished cooking remove the rouladen and make a cornstarch slurry to thicken the sauce
    It is traditionally served with mashed potatoes, noodles (Spätzle), or potato dumplings.
    The green bean salad is French style green beans with seasonings, drained. Add chopped onions, salt, pepper, and a dressing of light olive oil and seasoned rice vinegar.