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Rouladen and green beans.

German Style Stuffed Flank Steak (Rouladen)

LindySez
My Mother’s Rouladen, a German style stuffed flank steak) is a non-traditional presentation to a very traditional German dish.
5 from 3 votes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Beef, Main Course
Cuisine German
Servings 6 servings
Calories 205 kcal

Equipment

  • Cooking string or twine

Ingredients
  

  • 1 about 2 pound flank steak
  • 2 cloves garlic
  • salt and pepper
  • 2 tablespoons yellow mustard or as needed (here is where the good old French's mustard works best)
  • 4 slices bacon I use thick applewood smoked bacon
  • 1 onion finely diced (about 1 ½ cups)
  • 1 large dill pickle diced (about ½ cup)
  • 2 tablespoons extra virgin olive oil
  • 1 14 - ounce can beef broth
  • A slurry of 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Special equipment - cooking twine

Instructions
 

  • Place the flank steak between two pieces of plastic wrap, or inside a large zip-top bag. With the flat side of a meat mallet, (not the tenderizer side) gently pound the meat until it is uniform in thickness. (If you don't have a meat mallet, you can use the bottom of a small frying pan or a rolling pin). 
  • Remove the meat from the plastic wrap and place it with the inside up (so you can roll it up).
  • Press the garlic with a garlic press and rub all over the inside of the meat. Generously season with salt and pepper. Spread the mustard over the entire surface; then lay the bacon slices lengthwise along the meat, with the ends flush with the widest part of the meat.
  • About 2 inches from the wide edge of the meat, lay a nice layer of the onions (you won't use them all) to about the mid-point of the meat. Scatter pickles over the onions (again, you won't be using them all). Roll the meat up, jelly-roll fashion (some of the fillings will come out, don't worry about that). When it is nicely rolled, tie with cooking string to make a secure package (or you can tie it at about 2-inch intervals, then tie a long piece from side to side. It's important to tie it around and across to help hold the filling in).
  • You can cook this in your slow cooker, in a Dutch oven in a 325°F oven or a pressure cooker, whichever method you choose, you first need to brown the meat well. So heat the oil over medium-high heat and add the rolled meat, seam side down. Brown well, then turn over and brown the top. Return the meat to seam side down; reduce the heat to medium and add any remaining onions and pickles to the pot and allow them to cook until soft, stirring up any browned bits.
  • Add the broth and allow to cook, uncovered until almost evaporated. Just when you think it's about to burn, add water up to the middle of the meat; cover and put in the slow-cooker, oven or pressure cooker. If cooking in the slow-cooker, it should go for 8 hours on low, or 4 on high (it should be very tender); in the oven, 3 hours at 325°F, (
    if cooking in the oven, either put a piece of parchment paper over the meat, or turn it a couple of times while cooking to keep the meat moist
    ) in the pressure cooker, 60 minutes from the time it comes up to pressure.
  • Once cooked, remove the meat to a cutting board, cover loosely with foil and allow to rest for 5 to 10 minutes. Remove the string and cut across the grain to make spirals.
  • While the meat is resting, finish the gravy. Bring it to a simmer over medium heat and allow it to reduce slightly. Add the cornstarch slurry, a bit at a time until it thickens to your desired consistency. Serve the meat with the gravy spooned on top.

Notes

*Cooking times vary depending on the method you choose to cook the rouladen.

Nutrition

Serving: 1 servingSodium: 586mgSugar: 1gFiber: 1gCholesterol: 43mgCalories: 205kcalPolyunsaturated Fat: 9gSaturated Fat: 4gFat: 14gProtein: 13gCarbohydrates: 5g
Keyword German style stuffed flank, stuffed flank steak
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