rouladenWhenever I get ready for a MidLife Road Trip, I have a million and one things to do. One of the most important is to make sure my husband has everything he needs until I return. He works hard and has long days and always looks forward to coming home to dinner. So before I head out on the road, I make sure to stock the refrigerator with some of his favorite dishes. When we were first married he introduced me to his favorite meal, Rouladen and dumplings. His parents had immigrated here from Germany and this dinner was a staple in his home growing up. His mother was an excellent cook. This Sunday Supper recipe is a version of her Rouladen that I have changed up and put my personal touch on with a nod to his heritage.

No matter how many miles away I am, I always leave dinner back home, cooked with love.  Recipe –>



6-8 thin sliced Beef top round

1lb thick cut bacon

2 sweet onions, chopped

3 garlic pickles, sliced thin

Dijon mustard

1 tablespoon Olive Oil

Garlic Powder

Salt and pepper to taste

Beef Stock or Broth


Flatten beef slices with tenderizer mallet

Season meat with garlic powder, salt and fresh ground pepper.

Spread thin layer of mustard on top of each slice.

Fry chopped bacon almost until done. Add chopped onion to

bacon and cook until translucent.

Place pickle slices evenly on meat and cover with a layer of

onion and bacon mixture. Save bacon grease.

Roll up slices, tucking the ends in and securing with skewers or

wooden picks.

Heat skillet with bacon grease and tablespoon of olive oil

Brown rouladen well on all sides and remove from skillet.

Add 1 1/2  cups of Beef stock stirring up browned bits.

Return rouladen to skillet, bring to simmer and cover.

Simmer for about 1 1/2 hours.

Remove rouladen and thicken gravy with 1-2 tbsp corn starch.

Guten Appetit!

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Check out some of the other #SundaySupper recipes …

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