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*Note(
the pictures are for when we made a lot of rouladens for the
freezer. we expanded the recipe 5 times. )
Ingredients:
1
lb. round steak, cut thin (not more than 1/3 inch thick)
6 (about) slices of bacon, cut in small pieces
¾ C. chopped onion
Dijon mustard
1 large or 2 small Dill Pickles, cut in narrow strips
String or toothpicks for securing rolls
Flour for dredging
Beef stock plus red wine, (Optional)
Oil or shortening for browning
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1.
Cut the steak into pieces about 2" by 4".
Pound the strips with a mallet or meat tenderizing tool
until very thin and pliable; they will also be a little
larger.
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2. Saute bacon and onions till onions
are translucent.
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2.
Season the strips with salt and pepper, spread thinly
with mustard.
3.
Place crosswise on each strip: 1 TB of bacon pieces,
about 1 TB. chopped onion; and 1 strip of dill pickle.
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| 4. Roll the strips, tying them
with string or securing them with toothpicks. |
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Dredge them in flour. |
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| 6.
Brown the rolls in oil or shortening. |
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| 7.
Add liquid (beef stock and a little red wine, or just
water) to a depth of about 1/2 inch in skillet.
8.
Cover the pan and simmer, adding liquid as needed. Cook
them for about 1 hour, or until the Rouladen are tender.
9. Remove the rolls to a heated plate.
10.
Thicken the gravy with flour or cornstarch. Sour cream
or yogurt may be added. Rouladen are good served with
Spaetzels, noodles, or mashed potatoes.
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