Rouladen. Rouladen recipes can be different depending on the area of Germany you're from. The part of Germany my parents grew up uses cube steak in lieu of flank and no pickles. We also use beef broth instead of water and add chopped fresh garlic with the onion.

Rouladen are made by spreading some German mustard on thinly cut slices of beef, adding bacon, sliced German pickles and chopped onions. Sprinkle with some salt and pepper and roll them up, securing the rolls with toothpicks or cooking twine. Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. You can have Rouladen using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Rouladen

You need 2 lb of Chuck Beef thin cut -or- Top Round Steak Tenderized Thin.
It's 4 tbsp of salt.
Prepare 4 tbsp of black pepper.
You need 2 tbsp of ground nutmeg.
You need 8 tbsp of Mustard (Prepared).
It's 1 of onion.
It's 8 slice of bacon.
Prepare 8 slice of dell pickles.
It's 10 oz of beef gravey.

When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. —Karin Cousineau, Burlington, North Carolina Rouladen or Rinderrouladen (plural, singlular Roulade) are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is known as španělský ptáček. Thin steaks are wrapped around bacon and onions, pan-fried, and then simmered in beef broth, which is, in turn, made into a sour-cream gravy in this traditional German recipe.

Rouladen instructions

Pound thin (Tenderize) the steaks or if you purchased already Thin cut Chuck, lay out meat on a prep tray or sheet for seasoning..
Salt, Pepper, nutmeg the steaks on both sides evenly. Spread mustard spread on both sides of the steaks..
line steaks with half the chopped onion and bacon..
line with pickle spears or slices..
add other half of onions and bacon to deep sauce pan..
roll steaks up. pin if necessary..
Add steaks to sauce pan. fill sauce pan with more water accordingly to get water to almost fully cover steaks..
medium to low heat cook covered steaks for 45 to 120 minutes depending on thickness of steaks. Water will become thicker..
remove steaks and plate..
make beef gravey. pour on top of steaks and serve..

German rouladen is made with thin slices of beef. Browned, then braised, this delicacy makes use of inexpensive cuts of beef and transforms them into a favorite German meal. The sauce can be very simple (beef broth) or more complex with vegetables and cream. Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, Franch has Paupiette, Czech has Španělské ptáčky, Hungary has Szüz tekercsek, and Hungary, as well as Germany, have Rouladen.; Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls. Remove Rouladen from pot, remove toothpicks or string and let rest, strain sauce through a sieve.