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Oma Gina's rouladen

Jade Fever's Claudia Bunce shares her family's favourite recipe.



  • 6 slices top round (some butchers sell rouladen pre cut, see tip below)
  • 6 slices lean bacon sliced 1 centimeter wide
  • 2 onion, cut into 1/2 and then sliced thin
  • 4 garlic dill pickles, chopped fine
  • 2 bullion cubes or to taste
  • Mustard, salt, pepper, corn starch
  • 3 tablespoons oil
  • Water


  1. Thinly spread mustard on top of each slice. Season beef slices with salt and freshly ground pepper.
  2. Divide bacon, pickle, and onion slices on one end of each slice.
  3. Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
  4. Heat oil in skillet. Brown rouladen well on two sides.
  5. Once all rouladen are browned, add hot water to cover all meat, gently stirring up browned bits add beef bullion and bring to simmer and cover.
  6. Simmer for about an hour and a half.
  7. Combine about two tablespoons corn starch in a 1/2 cup cold water and stir gently into cooking liquid until thickened.
  8. Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
  9. Serve over bow noodles.

Tip: Have the butcher cut beef top round into thin slices, about one centimeter thick. Each roulade should measure at least six inches by four inches.

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