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An Organic Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

90 minutes


6 people



  • 2 Tablespoons Organic Butter Olive Oil
  • 1-1/2 lbs. top round or flank steak, cut diagonally in thin slices about 1/4 inch thick and 3-4 inches wide
  • 1/2 pound sliced bacon
  • 1 onion, sliced
  • 1 jar garlic dill pickles, sliced
  • Mustard, salt, pepper, cornstarch
  • 1-2 cups water
  • 1 beef bouillon cube
  • sour cream (optional)


  • Season beef slices with salt and freshly ground pepper. Spread the mustard on top of each slice of meat in a thin layer.
  • Place bacon, pickle and onion slices on one end of each slice of meat. Roll up slices, tucking the ends in and securing with kitchen twine, skewers, or toothpicks.
  • Heat Organic Butter Olive Oil in skillet. Brown rouladen well on all sides. Don't crowd the pieces or they won't brown nicely. Add more Organic Butter Olive Oil as needed.
  • Once all the rouladen bundles are browned, add 1-2 cups of hot water and the beef bouillon cube, stirring up browned bits. Return the rouladen and juices to skillet, bring to a simmer, cover and cook for about 1-1/2 hours.
  • Remove about 1/4 cup of juice from the meat, mix with a little cornstarch, mixing until you have a smooth paste. Add a bit more juice to the paste and stir until smooth, then add the liquidy cornstarch mixture to the rouladen pan, whisking until the gravy is smooth and slightly thickened.
  • Add sour cream to the gravy, if desired.
  • Remove string, skewers or toothpicks from the meat, lift carefully onto the plates and serve the rouladen with the gravy.
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