Rouladen (Roulade - Beef Rolls)

We always have these at Christmas but you can make them any time of year. They're one of those dishes that is very simple to make, but takes awhile to prep.

You can save yourself some time by purchasing pre-sliced beef, or ask your butcher to thinly slice a roast for you. 

Above: New photo added in 2016. I made these in the slow cooker because I needed the oven to make a turkey. 8  hours on low will do it. The bottom ones were falling apart because they were so tender.

Above: Our Roulades from Christmas 2022. Yummy!

Rouladen (Roulade - Beef Roll)
Makes 24 rolls

Ingredients

• 24 beef or veal cutlets (or scallopine), pounded thin
• 6 dill or polski ogorki pickles cut into quarters
• 1 large onion sliced (at least 24 pieces)
• 6 slices of rye bread, cut into 4 strips each
• 12 slices of bacon cut in half
• prepared yellow mustard
• seasoned salt

Directions

1. For each piece of meat, spread 1/2 teaspoon mustard all over one side. Sprinkle with about 1/2 teaspoon seasoned salt.
2. Add a piece of each of the other ingredients and roll the meat up around them. Using toothpicks to hold the rolls together isn't necessary but if you choose to do so, please make sure you use the wooden ones.
3. Place the rolls into a large baking dish and add about 1" of water. Sprinkle the rolls with additional seasoned salt.
4. Cover with foil and bake at 350F for about 2 hours or until meat is tender. Drizzle some of the pan juices over the rolls and don't forget to remove the toothpicks.
5. Serve with a side of mashed potatoes to suck up all those pan drippings. That juice is just too good to waste.