Rouladens

Rouladens

Ingredients:
Round Steak or Sirloin Steak cut 1/4" thick or
  thinner.  Thinner is better.
Grey coupon mustard
Salt and pepper
Pinch or so of nutmeg
Diced onion
Bacon strip cut into halves
Parsley, chopped fine
Butchers cord
Flour

Diced tomatoes

Directions:
You will develop your own style, taste, and technique as the recipe usually stays within families according to the palate of the family members.

Cut your bacon strips in halves.  Gauge the number you will need but the amount of meat.  Fry in skillet to render as much fat as possible but leaving it still pliable so it will roll.

Have your butcher slice or cut the beef as thin as possible.  If it is too thick it will not roll easily.  Lay each piece on a surface and cut into equal pieces and very lightly coat with grey coupon mustard.  Season with salt and pepper and a pinch of nutmeg.  I have a nutmeg mill and use freshly ground nutmeg.  Add diced onion and a small bit of parsley and a piece of bacon on each roll.

Roll tightly and tie at least each end with butchers cord.  (it has no chemicals or plastic).  Sometimes I tie the ends and sometime my rolls are large enough to require three.  You tie the rolls to keep the ingredients in the rolls.

Roll in flour to coat.  Brown in skillet over low flame.  Turn to brown on all sides.  As they finish browning remove to a plate.  Use the lowest heat on your stove and place the diced tomatoes in the skillet and cover with lid.  As the tomatoes cook stir the skillet to deglaze the bottom.  When the tomatoes are cooked, add water to the skillet.  The flour you rolled the meat in will help to make the gravy thicken.  If you have a crockpot you can use it for this final step or place the meat back in the skillet in the sauce which will become your gravy and simmer about 1 to 1 1/2 hours to tenderize.  If the sauce is too thin make a roux with flour and water.

I serve mashed potatoes with the rouladens topped with the gravy.

The true German recipe uses Gerhkin pickles in the center of the roll.  I do not want my meat to taste like a pickle.  This recipe came from a friend from Germany.

Call me if you have any questions.  858-485-8401  remember I am three hours behind your time.
Donna Myers