"The belly rules the mind."--Spanish Proverb

Rouladen (Stuffed Beef) Recipe

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This recipe for Rouladen (Stuffed Beef), by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Rodewald
Added: Thursday, September 4, 2008


4 sirloin tip steaks-thin
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
cup vegetable oil
3 cups beef broth
cup tomato paste
cup half and half
evaporated skim milk

Pound the steaks with a meat tenderizer/mallot until 1/8 thick. Season the steaks with salt and pepper. Spread mustard thickly on one side, on each steak. Place two slices bacon and two pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with toothpicks or string.

Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about one cup of water to the saucepan, cover, and simmer for 1 hours. Add more water, if needed. Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by 1/3 of its original size. Whisk in tomato paste, half and half, and evaporated milk, careful not to let it boil (to avoid curdling). Season with salt and pepper.

Return the meat to the pan and warm through.

Serve with potato dumplings or spaetzli noodles, or with mashed potatoes.




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