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My German friend introduced me to this dish and my husband has been ordering it weekly ever since!


My German friend introduced me to this dish and my husband has been ordering it weekly ever since!



4 slices  beef, about 1/4 inch thick

Salt and freshly ground black pepper to taste


4 teaspoons German mustard (substitute  Dijon or hot mustard if necessary) 4 slices bacon

1 onion , thinly sliced ​​

4 small cucumbers, sliced ​​lengthwise

1 tablespoon vegetable oil

1 cup beef broth



Start  preparing the beef slices on a clean work surface. If necessary, tenderize with a meat mallet  to achieve  even thickness. Season with salt and pepper.

Spread a teaspoon of mustard on each slice of beef and top with a slice of bacon, a slice of onion  and a cucumber.Roll up the meat slices tightly and secure the edges to keep the filling inside. To do this, use toothpicks or kitchen floss.

In a heavy-bottomed pan or pot, heat the vegetable oil over medium-high heat. Fry the roll on all sides and then remove it from the pan.

Deglaze the pan with beef broth, making sure to scrape up any delicious browned bits.Place the bun back in the pan, add the remaining broth, and simmer, covered, until tender, 1 to 1.5 hours.


After cooking, remove the bun and, if desired, thicken the pan juices with a flour or cornstarch mixture to make a sauce.

Serve the roulades with sauce, first removing the toothpicks and string.

 Variations and tips:

As a gluten-free alternative, you can use gluten-free flour or cornstarch to thicken the sauce.Smoked bacon can make the taste of the dish even more complex.

If you add a dash of red wine to the broth when deglazing, this can enrich the sauce.


Consider experimenting with additional fillings such as chopped mushrooms or horseradish for a special touch.

Leftover roulades are ideal as a meal for the next day, served cold or slightly warmed up.

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