Uploaded March 2026 | Updated September 2026, 3 hours ago
Another dish we fell in love with during our two assignments to Germany with the USAF. This savory dish pairs well with the sweeter German red cabbage. I had my doubts as I started this dish, but it came together great!
Ingredients:
2 lb flank steak (trim excess fat and tenderize for uniform thickness)
1 cup German style stone ground mustard
5 slices thick cut bacon
1 large onion, chopped
1 jar dill pickle slices
2 tablespoons salted butter
2 1/2 cups water
1 cube (or equivalent) beef bouillon
Directions:
1. Lay out the flank steak on a cutting board. Generously spread the mustard on top of the steak. Place bacon, onion, and pickles, on top of the mustard. Be aware of how much you put as it may be difficult to roll up the flank steak.
2. Roll up the flank steak. Secure using string or toothpicks. Cut into segments approximately 3 inches wide.
3. In a large skillet, melt the butter over medium heat. Saute rolls until browned, approximately 3-4 minutes per side.
4. In a separate bowl, mix the bouillon and water until the bouillon is dissolved. Pour over the Rouladen in the skillet and turn the heat down to a simmer.
5. Simmer for 60-90 minutes, turning occasionally and basting often.
6. Serve with spatzle, noodles, or red cabbage.
Another dish we fell in love with during our two assignments to Germany with the USAF. This savory dish pairs well with the sweeter German red cabbage. I had my doubts as I started this dish, but it came together great!
Ingredients:
2 lb flank steak (trim excess fat and tenderize for uniform thickness)
1 cup German style stone ground mustard
5 slices thick cut bacon
1 large onion, chopped
1 jar dill pickle slices
2 tablespoons salted butter
2 1/2 cups water
1 cube (or equivalent) beef bouillon
Directions:
1. Lay out the flank steak on a cutting board. Generously spread the mustard on top of the steak. Place bacon, onion, and pickles, on top of the mustard. Be aware of how much you put as it may be difficult to roll up the flank steak.
2. Roll up the flank steak. Secure using string or toothpicks. Cut into segments approximately 3 inches wide.
3. In a large skillet, melt the butter over medium heat. Saute rolls until browned, approximately 3-4 minutes per side.
4. In a separate bowl, mix the bouillon and water until the bouillon is dissolved. Pour over the Rouladen in the skillet and turn the heat down to a simmer.
5. Simmer for 60-90 minutes, turning occasionally and basting often.
6. Serve with spatzle, noodles, or red cabbage.
