Skip to content

Hilde’s Beef Roll Ups or as they say in Bavaria-Rinds Rouladen!

August 18, 2009

I knew I would try this recipe the minute Hilde posted it.  I’d never made anything like it before, and rolling a  pickle up inside a slab of beef slathered in brown mustard was too intriguing to just tuck  away in a recipe  file never to be seen again.   I had to make it and the sooner the better.

I was not disappointed.  It was delicious and an added bonus was the gravy.  It was the best gravy I’ve ever tasted hands down!  Did I ever tell you guys that I’m from Oklahoma?  Well, Okies are gravy connoisseurs,  and I’m no exception.  Give me a  bowl of gravy and a couple of buttermilk biscuits or one or two slices of Wonder bread to sop it up with and I’ll give you a happy woman.  Ok, a happy FAT woman if I allowed myself to indulge as much as I’d like.

So here goes—Hilde, I hope I did it justice!!  Be kind when you critic me!   I’ve never done a roll-up before.

First off buy some really skinny beef.  The skinniest you can find.  My local Walmart had some packages of top round steak that I thought would fit the bill.

top round steak

You’ll also need to gather up some spicy brown mustard, some dill pickles, (I used kosher dills and bought the sandwich sliced variety cuz’ I’m a lazy cuss– but you could also get whole pickles and slice them in half), and some beef broth. (I used canned because, well, I’m a lazy cuss and it’s just way to much trouble to make my own)


Next, put one of the steaks on a cutting board, sprinkle with salt and pepper,  get yourself a meat pounder–technical name, meat “tenderizer”. I do a few light whacks with the toothy side, switch to the flat end—

meat tenderizer

— and BEAT THE SNOT OUTTA THAT LITTLE SUCKER!–but be careful not to lose complete control and tear a hole in it.  Despite the violence, it’s a delicate operation.

Added plus: besides spreading the steak out and making it easier to roll, the beating does really help tenderize an otherwise “chewy” cut of meat.  If you don’t have one of these handy little kitchen gadgets–grab your husband’s hammer. (just make sure it’s clean)

pounding the steak


Before pounding

Before the beatings

After pounding

After the beatings


Smear some of the brown mustard on one side of the meat, and lay a strip of raw bacon lengthwise on top of the mustard.  Sprinkle on some chopped raw onions, and lay one of the pickle slices across one end.  It doesn’t matter if the pickle hangs over a little.

mustard and bacon pickle and onion


Now here’s the tricky part.  Starting at the pickle end, roll it all up as tightly as you can and secure it with a toothpick or two- or ten.

roll em' up

Douse each roll up with flour and brown in vegetable shortening in the bottom of a heavy dutch oven or casserole. I used a hot skillet and scraped the dredges into my dutch oven. I did this because I paid a lot of money for my dutch oven, and I make a real effort to treat it like it was lined in gold.  Either way, the roll-ups should end up in the bottom of your baking pan.

Here’s an ah ha! moment.  If they all fit in your heavy skillet, you could just cover em’ with it’s matching lid or even heavy foil and transfer it to the oven. WISH I’D THOUGHT OF THAT EARLIER!  (mine’s old fashioned iron, BTW.   It’s impossible to kill it.–I’ve had this one for over 20 years and it’s still good as new)

floured roll upsbrown the roll ups


Pour the beef broth over them.  I know, they look kind of ugly right now, but just wait!  Plus, I probably didn’t get them brown enough. Thank God it didn’t matter in the end–they were still wonderful.

cover with sauce

Put on the lid and cook for an hour or so at 325 degrees.

Remove the roll ups and keep warm while you make the gravy. Stir 3 heaping T. flour into a little cold water and whisk into the liquid in the pan.   Wincing the whole while,  I gave in and sat my pot on the stove and let the gravy come to a boil. (Remember, I’m a lazy cuss, and I’d already washed my skillet and obviously was too stupid to leave my roll ups  in old iron-sides  in the first place)

Anyhoo, put whatever pot your beefy little bundles were once in on the stove top. Lower the heat and stir while you simmer for 2 or 3 minutes to cook the flour and thicken the broth.  Put the roll ups back into the pot. Coat them real good with the gravy.

And speaking of gravy, just look at it. Now, that’s a thing of beauty. I’m salivating at the picture.  The pickles and mustard melded with the beef broth and onions in such an exquisite way that I just don’t have the words to describe the taste–the color–the aroma….Oh, the aroma! Just trust me when I simply say,  IT WAS GOOD!

in the gravy

I served it up with Hilde’s suggestions for sides—mashed potatoes and sweet and sour cabbage. (the recipe I found for the cabbage was delicious as well–It had apples and bacon and red cabbage and I could have made a meal just of that. Of course, that’s another post.)

Top it off with a German beer–a little polka music in the background for ambience–you’ll swear you were in the heart of Bavaria!

Here’s your bite!  (And don’t forget to slather them taters in the gravy!!!

have a bite

Below is Hilde’s actual recipe for those that want some precise ingredients.  I took some more of her advice and doubled it for my family and they wiped it out.  My husband put it on his list of  top 5 favorite meals of all time. THANKS HILDE FOR SHARING!!

(Rinds Rouladen)


4 Breakfast Steaks (thin sliced Steaks)
Salt and Pepper
Mustard (spicy brown)
1 med. Onion
4 Slices of Bacon
2 Dill Pickles (cut in Half lengthwise)
3 Tablespoons Flour
1 1/2 – 2 cups
Beef Broth

Beat Steaks until thin if needed, sprinkle with Salt and Pepper and spread Mustard on one Side.
Lay a Slice of Bacon on Top of the Mustard on each Steak, sprinkle with chopped Onions,
place a Half of Pickle at one End of the Steak and roll it.
Tie the Ends of the Steak together with a Piece of Threat or use Toothpicks to hold the Steak Roll together.
Melt Shortening in a roasting Pan,coat Rolls with Flour,
brown all Sides of the Steak Rolls.
Add Beef Broth, cover and cook in a preheated Oven at 325 for one Hour.
Thicken the Sauce with Flour or roux and season with Salt and Pepper.

This Recipe can also be made on Stove Top, just cook covered on low about 1-1/2 Hrs.
This tastes good with Mashed Potatoes and Purple sweet and sour Cabbage

Guten Appetit!

P.S. I double the Recipe, four Roll Ups wouldn’t be enough for my Family :)

4 Comments leave one →
  1. Hilde permalink
    August 19, 2009 2:34 pm

    mystery, I must say I had a big Smile on my Face while reading the Instructions in Your own Words for making the Rinds Rouladen.
    You did it in such a humorous Way.
    The step by step illustrated Directions were beautiful and professional done.
    You gave this Recipe Your personal Touch. BRAVO! 😉

    I should thank You to give this Dish (my personal Favorite from back home) a special Place with Your other Recipes.

  2. Danielle permalink
    November 9, 2009 12:37 pm

    Wonderfully done! Bravo!! I had such a great time reading your recipe…and especially eating the finished product. Great job, great recipe, 10 out of 10!!

  3. itsamysterytome permalink*
    November 9, 2009 2:03 pm

    Thanks, Danielle! It really is delicious! Try it sometime.

  4. Lynn Christensen permalink
    November 17, 2015 6:09 pm

    Can you bake them in the oven

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: