German Beef Rouladen (2024)

Ingredients

• ¼ cup Dijon mustard

• 8 (4 ounce) pieces round steak, pounded 1/4 inch thick

• ½ cup minced onion

• 2 teaspoons paprika

• 2 teaspoons salt

• 2 teaspoons freshly ground black pepper

• 8 slices bacon

• 3 tablespoons canola oil

• 1 (12 ounce) can beef broth

• 1 ¼ cups water

• 2 tablespoons cornstarch

• 1 cup warm water

• ¼ cup sour cream

1. Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.

   

2. Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.

   

3. Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.

   

4. Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.

   

5. Stir in sour cream; return rolls to the sauce and serve immediately.

   

Nutrition Facts (per serving)