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Smoked German Rouladen

25

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Pecan

This traditional German dish combines thinly sliced beef with a savory, crunchy dill pickle center. Served with a warm, flavorful gravy this will quickly become a new favorite.

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  • 2 Pound beef eye of round, sliced 1/4 inch thick

  • 4 Tablespoon German stone ground mustard

  • 1 Pound thick-cut bacon

  • 2 Large onions, sliced

  • 1 Jar (16 oz) dill pickle spears

  • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/2 Teaspoon freshly cracked black pepper

Braising Liquid

  • 2 1/2 Cup beef stock

  • 1 1/2 Tablespoon Worcestershire sauce

  • 1 Whole bay leaf

  • 2 Clove garlic, smashed

  • 2 Tablespoon cornstarch

  • 1 Cup heavy cream

  • 1

    Place each slice of beef in between 2 layers of plastic wrap and pound thin using a meat mallet. Generously spread one side of each fillet with 1/2 tablespoon mustard. Place bacon, onions and pickle spears on each steak.

    • 2 Pound beef eye of round, sliced 1/4 inch thick

    • 4 Tablespoon German stone ground mustard

    • 1 Pound thick-cut bacon

    • 2 Large onions, sliced

    • 1 Jar (16 oz) dill pickle spears

  • 2

    Wrap the steak around the bacon, onions and pickles to form a tight roll. Use string or toothpicks to hold the roll together. Season with the salt and cracked black pepper.

    • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

    • 1/2 Teaspoon freshly cracked black pepper

  • 3

    When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

    165 ˚F

  • 4

    Place the rolls directly on the grill grate and smoke for 30 minutes. Remove the steak rolls from the grill.
  • 5

    Increase the Traeger temperature to 325°F, allow to preheat while preparing the braising liquid. In a large baking dish, combine the beef stock, Worcestershire sauce, bay leaf and smashed garlic cloves.

    325 ˚F

    • 2 1/2 Cup beef stock

    • 1 1/2 Tablespoon Worcestershire sauce

    • 1 Whole bay leaf

    • 2 Clove garlic, smashed

  • 6

    Return the steak rolls to the Traeger and sear on each side, approximately 3 to 5 minutes per side.
  • 7

    Remove steak rolls from the Traeger and gently arrange the steak rolls in the braising liquid. Place the pan on the grill.
  • 8

    Cook for 1 1/2-2 hours, or until the steak is very tender. Remove the steak from the dish to a separate platter and cover with aluminum foil.
  • 9

    Heat the baking dish on the stovetop. Combine the cornstarch and 4 tablespoons cold water in a separate bowl. Stir the cornstarch mixture and heavy cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1 to 2 minutes.

    • 2 Tablespoon cornstarch

    • 1 Cup heavy cream

  • 10

    Return the rolls to the warm gravy and serve immediately. Enjoy!

Cooking Notes

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