Rouladen is a traditional German dish that wraps tangy mustard and sour pickles in slow-cooked, tender steak. Slicing into them, you can actually see a spiral of savory flavors that feels festive and fun! Rouladen’s contrast of sourness and fattiness brings out the best of both worlds, and that doesn’t even get into the luscious, meaty gravy that’s coating everything. It’s a prime example of a set-it-and-forget-it dish you just can’t forget!
Ingredients
- 3 bacon strips, chopped
- 1 1/2 pounds beef, top round steak preferred, cut into 6 serving-size portions and pounded to 1/4-inch thickness
- 2 tablespoons Dijon mustard
- 3 medium carrots, quartered lengthwise
- 6 dill pickle spears
- 1/4 cup onion, finely chopped
- 1 cup fresh mushrooms, sliced
- 1 small parsnip, peeled and chopped
- 1 celery rib, chopped
- 1 (10.75-ounce) can condensed golden cream of mushroom soup, undiluted
- 1/3 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, optional, minced, for garnish
Directions
Step 1 –In a large skillet on the stove-top, cook the bacon over medium heat until crisp.
Step 2 –Using a slotted spoon, transfer the bacon pieces to a paper-towel-lined plate to drain. Reserve the drippings in the skillet.
Step 3 –Spread the tops of the beef with the Dijon mustard.
Step 4 –Top each steak with 2 of the carrot quarters and 1 of the pickle spears.
Step 5 –Evenly sprinkle the tops of the steaks with the onions.
Step 6 –Starting from the short side of the steak, roll the steaks up, using toothpicks to secure them.
Step 7 –Brown the rolled-up steaks in the bacon drippings in the skillet over medium-high heat.
Step 8 –Once the steaks have a good jacket crust on the outside, place them in a slow cooker.
Step 9 –Pour the mushrooms, parsnip, celery, and cooked bacon into the slow cooker.
Step 10 –In a small bowl, whisk together the mushroom soup, red wine, and Worcestershire sauce.
Step 11 –Pour the sauce mixture over the steaks.
Step 12 –Cover the slow cooker and cook on low until the steaks are tender, for about 6-8 hours.
Step 13 –Sprinkle with parsley and serve, careful to remove the toothpicks.
