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Oktoberfest Rouladen With Mushrooms & Noodles
Prep Time:
20 minutes
Cook Time:
45 minutes
4 servings

4 slices Wafer thin top round or sirloin steak

¼ cup German mustard

4 slices peppered bacon

4 dill pickle spears

1 cup sliced yellow onions

* salt to taste

* Mushroom Sauce:

¼ stick butter

2 cups sliced mushrooms

2 cups beef broth (remove and hold ¼ cup to the side)

1 beef bouillon cube

1 sprig rosemary

1 Tbsp. cornstarch


Preheat oven to 400°F.
Lay out steaks. Spread mustard evenly over each slice of beef.
Place 1 slice of bacon, 1 pickle spear, and an equal amount of onions
on top of each steak.
Roll each steak closed and secure with toothpick or twine. Cover pan w
ith foil and place steaks in the oven and bake for 20 minutes.
Meanwhile, make the mushroom sauce. In a saucepan, add butter and mush
rooms. Brown over medium high heat. Once mushrooms are browned add 3 1
/2 cups beef broth, bouillon and rosemary. Bring to a boil to reduce.
Add cornstarch to remaining 1/4 cup of broth, mix until smooth. Add to
saucepan, stirring constantly. Once sauce starts to thicken, remove f
rom stovetop.
When bake time is complete, carefully remove steaks from oven and open
foil away from your face. Spoon mushroom sauce over steaks and bake c
overed for 10 more minutes. Serve with German style noodles.

Nutritional Information

No Nutritional Information Available


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