Oktoberfest Beef Rouladen

A rouladen is a German beef roll and its distinctive sweet and sour flavour is very common in Bavarian cooking. It goes very well with mashed potatoes that have a touch of nutmeg in them. Enjoy!Delicious! Authentic German flavors! This was so easy to prepare and came out so tender...I have made many Rouladens and this was at the top of my list...served it with Nif's Swiss Cheese Spaetzle for a wonderful meal. Thanks for posting...Made for Fall PAC 2011ABSOLUTELY DELICIOUS :) Made as written and served with Potato Casserole / Mashed Potatoes A real keeper and will be made often. Thanks! Made for SSaSSy's ZWT6.I used flank steak that I sliced into 5 pieces. Browned in oil then removed to a slow cooker. Drained the oil and deglazed with the red wine, poured that over the rouladen and added the remaining ingredients. I did use German mustard, turkey bacon and added extra broth which was low sodium. Slow cooked for 5 hours on low. I did use the cornstarch and it wasn`t thick enough, so I did add a slurry of flour to thicken more. This was delish. This is something I never had and was a nice surprise with a burst of the dill pickle. I must say I may never make again because of the high amount of sodium. Thanks. Made for ZWT 6

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  • (6 ounce) very thin beef, steaks, flank steak, or, top butt
  • tablespoon german or Dijon mustard
  • large dill pickles, cut in half lengthwise
  • onion, sliced, very thinly into rings
  • slices bacon
  • 1⁄2  cup red wine
  • 1⁄2 cups beef broth
  • bay leaf
  • tablespoon cornstarch
  • tablespoons water


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