Full House Chili

Beef Rouladen

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Dianne was introduced to this recipe by her German aunt on a visit so many years ago.  Dianne makes this all the time and we all love the flavor of the sauce.  She generally makes mashed potatoes and uses the sauce as the gravy.  For a twist you could add your favorite mushrooms.  Family memories are always great!

Prep Time: 15 min; Cook Time: 2 hrs, 30 min


  • 1 Top Round Steak (about 1/8 inch thick cut into 6 slices)3 Bacon Slices (cut in half)
  • 6 tsp. mustard
  • 6 pickle slices
  • 6 small slices of onion (dice the rest of the onion and put in the sauce)
  • toothpicks
  • 3 tbls butter (melt in skillet)
  • 1 can french onion soup
  • 2 soup can of water
  • Pepper to taste


  1. On each slice of meat spread mustard, add 1 slice of bacon, and on one end add 1 slice onion and 1 pickle slice.  Roll each meat slice up and hold together with toothpicks.  Then move to the stove and  melt butter in skillet.  Add onions and meat, then brown meat over medium heat on all sides. 
  2. Next add soup, water, pepper and simmer 1-2 hours until meat is tender.  If the liquid gets too low before meat is done, add more water. 

Serve with your favorite red wine.  Might I suggest a J2 Winery red wine . . . .