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| Chop the bacon into small pieces. I find that it is easier to work with frozen bacon or semi frozen bacon. I cut the whole stack at once. |
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.
Season the strips with salt and pepper, spread thinly with mustard.
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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Toothpick the steak as so. thread it so it is parallel to the steak roll. If you stick it though horizontally you will not be able to brown it properly. |
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Dredge them in flour.
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Brown the rolls in olive or vegetable oil, and place them in a baking pot. |
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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. |
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| Remove the rolls to a heated plate. |
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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Cover the baking dish and keep in oven till time to serve. Sour cream or yogurt may be added. Rouladen are good served with Spaetzels, noodles, or mashed potatoes. |
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Some more Rouladen or Roladen
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