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German Beef Roulade

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Main dish Meat


  • 1 1/2 lb Flank steak
  • 4 ts Dijon mustard
  • 6 sl Bacon, diced
  • 3/4 c Chopped onion
  • 1/3 c Chopped dill pickle
  • 1/4 c Flour
  • 13 3/4 oz Can beef broth


With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat. In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4 cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string. In large skillet over medium high heat, brown beef roll in reserved fat; place in a 13x9 inch baking dish. Stir flour into fat in skillet until smooth; gradually stir in beef broth. Cook and stir over medium heat until thickened. Pour sauce over beef roll. Cover; bake at 325 for 1 1/2 hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.