looking for a German recipe that has steak wrapped w/ dill pickles?

Answer 1

ROULADEN!!!! Oh you have good taste...it's one of my favorite dishes!!!

6 slices of bacon cooked
1 1/2 lbs round steak (1/4"thick)
Prepared mustard
Dill pickles
1/4 cup flour
salt & pepper to taste
1 can of beef broth
1 can hot water
1/4 cup onions, pinch of garlic powder

Cut the steak into 6 pieces. Cook bacon. Cover each piece of steak with about 1/2 tsp mustard, 2 pieces of dill pickles and the chopped cooked bacon. Roll up pieces of meat, tucking ends in. Tie with strings. Sear rolls in a bit of oil, turning to brown on each side. Add consomme and water, onion and garlic, salt, pepper. Add consomme if you want more gravy. Cook for 1 1/2 hour at low boil.

Remove from pan, untie. Thicken sauce. Put rolls back and keep warm. Serve with mashed potatoes and sweet & sour red cabbage.

Answer 2

ROLADEN (GERMAN) BEEF ROLLS

4-5 lb. thin sliced steak (top round)
1 jar dill pickle spears
1 lb. bacon
1 med. onion, diced
1 c. flour
Salt and pepper
1 can broth, chicken or beef
1/2 tsp. Kitchen Bouquet
Box of toothpicks
2 tbsp. vegetable oil
1 c. water

Pound steaks flat and cut into rolling size pieces, 2-3 rolls per steak. Cut a dill pickle spear into 3 long slices. Wrap each piece with a piece of bacon and place on steak with onion which has been sprinkled with salt and pepper. Roll up held together with toothpick. Roll beef in flour, brown in roasting pan that has been heated with vegetable oil. When meat browned, add broth and 1/2 cup water. Simmer until tender. Take remaining water and enough of remaining flour (2 tablespoon). Make paste. Add to meat to thicken gravy. Stir while adding to keep from lumping.

Answer 3

German Rouladen

"Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany."

Original recipe yield: 6 servings.
Prep Time:20 Minutes
Cook Time:1 Hour 10 Minutes
Ready In:1 Hour 30 Minutes
Servings:6

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INGREDIENTS:
1 1/2 pounds flank steak
German stone ground mustard, to taste
1/2 pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 1/2 cups water
1 cube beef bouillon

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DIRECTIONS:

Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.

Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.

Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Beef Rolls

4 slices boneless round steak, sliced 1/4-inch thick
3 tbsp. prepared mustard
1/4 c. minced onion
4 strips bacon
2 carrots, halved
1 lg. dill pickle, quartered
2 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
3 tbsp. corn oil
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire sauce
1 c. hot water
1 tsp. brown sugar

PREPARATION:
Lay out steak slices. Spread mustard on meat and sprinkle with onion. Place bacon strip on each slice. Lay carrot half and pickle at end of meat. Roll up jelly roll style. Secure with skewers.
Combine flour, salt and pepper. Coat roll-ups with the seasoned flour and brown on all sides in hot oil in heavy skillet. Combine tomato sauce, Worcestershire sauce, hot water and brown sugar. Pour over meat. Cover and simmer for 1 hour, or cover and place in 325° oven for 1 hour. Remove meat from sauce. Remove skewers. Thicken sauce with little of leftover flour mixture. Pour sauce over roll-ups.
Serves 4.
http://southernfood.about.com/od/roundsteakrecipes/r/blbb179.htm

Answer 6

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