Ingrid'S Rouladen Recipe

Name: Ingrid'S Rouladen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) lean beef steaks, thinly sliced; 1/4 cup Dijon mustard; salt and ground black pepper to taste; 4 slices smoked bacon; 1 large onion, finely chopped; 4 baby dill spears (optional); kitchen string; 2 tablespoons vegetable oil; 1 tablespoon butter; 1/2 teaspoon salt; 1 cup boiling water, or as needed; 1/4 cup ice-cold water; 2 tablespoons all-purpose flour

Servings: persons

4 (6 ounce) lean beef steaks, thinly sliced
1/4 cup Dijon mustard
salt and ground black pepper to taste
4 slices smoked bacon
1 large onion, finely chopped
4 baby dill spears (optional)
kitchen string
2 tablespoons vegetable oil
1 tablespoon butter
1/2 teaspoon salt
1 cup boiling water, or as needed
1/4 cup ice-cold water
2 tablespoons all-purpose flour

1
Pound steaks very thin, about 1/8-inch thick, using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper.
2
Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up, tucking edges in. Secure rolls with kitchen string.
3
Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides, 20 to 30 minutes. Transfer to a plate.
4
Place remaining onion in Dutch oven over medium heat. Cook and stir, scraping bits from the bottom, until onions are translucent, about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again.
5
Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender, about 90 minutes. Check from time to time, adding more boiling water if needed. Season with salt and pepper.
6
Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened, about 5 minutes.
7
Arrange rolls on a serving platter; cover with gravy.

1102

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6 ounce) lean beef steaks, thinly sliced, 1/4 cup Dijon mustard, salt and ground black pepper to taste, 4 slices smoked bacon, and more.

Yes, Ingrid'S Rouladen falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ingrid'S Rouladen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions