Rouladen

Rouladens
A Great Dish For The Crock Pot Or Oven.

This is a recipe that a friend from Germany taught me to prepare. We enjoy this dish and find it is a great to prepare ahead for company. 

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Ingredients:

round steak cut 1/4" thick and no more

prepared mustard

salt and pepper

bacon

diced onion

parsley

nutmeg

tomato

carrot

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Directions:

Have the butcher cut the steak as thin as possible and not more than 1/4 inch thick. Lay the steak flat on your work surface and spread with a thin layer of mustard. Season with salt and pepper. Cut the steak into serving size pieces. I usually get four pieces to one round steak. Place one half of a strip of bacon which has been fried almost crisp on each serving size, add diced onion, parsley and a sprinkling of nutmeg. Roll each rouladen and tie close to each end with cotton cord. Do not use anything but 100% cotton cord to tie the rolls.

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Lightly coat each roll with flour and brown in a skillet with oil. Watch the skillet close as you do not want the flour to burn in the skillet with too high a heat. When each roll is browned, remove from the skillet. Add a chopped tomato and julienne carrot strips to skillet and allow the tomato to cook thoroughly. Add water and decarmelize the skillet scraping the bottom of the skillet and add a roux (flour blended with water) to make a thin gravy. At this point you can place the rouladens in a crock pot and pour the gravy to cover and simmer to tenderness or return rouladens to skillet and finish cooking. Serve rouladens with mashed potatoes and the gravy.

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TIP: From experience I learned that I can heat my crockpot on a high setting for about one-half hour and when I place my food in the crock pot I am reducing the cooking time starting with a warmed crockpot.