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.

Beef Rouladens ... An authentic German Recipe

Beef Rouladens With Gravy

This recipe shared by a friend from Germany was such a great cook.  The secret is, have the butcher slice the beef thin enough.
Ingredients:
2 slices round steak

Dijon mustard

salt and pepper to taste

freshly grated nutmeg

5 slices bacon, fried almost crisp

1 teaspoon fresh parsley or

1/2 teaspoon dried parsley

1 small onion, diced and sauteed

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Directions:

Have the butcher cut the round steaks as thin as possible without tearing. Lay the steaks on a flat surface. Spread with mustard, sprinkle with freshly grated nutmeg, salt and pepper, parsley, and onion. Cut each steak into four or five sections. Place half of a strip of bacon on each section and roll jelly roll fashion. Tie each roll toward each end with cotton cord. Dredge with flour and place in a skillet with a medium low heat to brown. Be careful not to crowd as the rolls sweat and do not brown as nicely. When well browned move to a platter.

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Gravy:

Saute in same skillet, one diced onion, one julienned carrot, and one tomato which has haad the seeds removed, or tomato paste. Keep the heat low as this will burn easily. When the vegetables have been sauteed to the point of doneness. Remove any fat from skillet. Add water to make the gravy stirring up the brown bits from the skillet. Make it a thin gravy as the rouladens will cook in it for about 1 1/2 to 2 hours or until tender. They will need to be kept on a low heat and turned occasionally.

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Shortcut:

When the rouladens are browned place in a crock-pot. Make the gravy and pour over the rouldens. Simmer for about three hours. They do not need to be watched.

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This recipe freezes well.