Rouladen - German Stuffed Beef Rolls

This is a classic German recipe that I learned from an American family that lived in Germany for some time. The first version is their rather Americanized (but still delicious) version.

The second recipe is a more authentic German version; we learned it at a German cooking class at the DANK Haus - the German-American Cultural Center in Chicago.

These beef rolls can be served with German spaetzle, egg noodles, dumplings, or mashed potatoes.

Version #1

Makes 6 Servings

Ingredients

1 1/2 pounds round or flank steak
German stone ground mustard, to taste
1/2 pound thick sliced bacon
2 large onions, chopped
1 (16 ounce) jar tiny dill pickles
1 can cream of mushroom soup
1/2 cup sour cream

Instructions

1. 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.
2. Place bacon and pickle on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat. Brown the rolls on all sides.
4. Place rolls into a crock pot and add the chopped onions. Pour the mushroom soup and 1/2 can of water over the rolls.
5. Simmer for four hours, or until tender.
6. After removing the beef rolls, make a gravy by stirring the sour cream into the soup mixture. Serve the rolls with the gravy on the side.

Version #2

Makes 6 servings

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 beef stock
1/2 cup dry red wine
1 tablespoon cornstarch
1/3 cup sour cream

Instructions

1. 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.
2. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together. 
3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. Pour in beef stock and wine and stir.
5. Simmer the rolls for at least an hour.
6. After removing the beef rolls, stir in 1 tablespoon of cornstarch and bring to a boil, stirring the liquid until thickened. Serve gravy over the rolls or on the side.