Rouladen

  I have been procrastinating posting this recipe for some reason, but I owe my friend, John, this post! Hope you enjoy! I am not a very “German” cook, but my boyfriend wanted this for his birthday, and I wanted a challenge. It turns out, this is not challenging at all! The worst part is the waiting! I do recommend getting your steak at a butcher shop, where they can cut and pound the meat to size and thickness. It saved me so much time and frustration. I also recommend making potato dumplings with the rouladen. My boyfriend’s mom (to whom the credit for this recipe goes) suggested Panni potato dumplings. Delicious dinner with great leftovers.

Rouladen

Cooking time: 1 hour 30 minutes || Active cooking time: 30 minutes || Serves 4

·      8 slices of top round, pounded thin to 1/8” thick (about 5”x10”)

·      8 slices bacon

·      2 carrots, quartered and cut to width of meat

·      2 dill pickles, quartered and cut to width of meat

·      1 onion, chopped

·      1 cup flour for dredging

·      16 Toothpicks

·      Spicy brown mustard (I like Trader Joes)

·      Beef stock

·      Salt, pepper

Start by cutting carrots, pickles, and onions. In a saute pan, saute onions on medium low heat until just translucent; set aside to cool. On a large cutting board, lay out first piece of meat. Add about 1 tsp spicy mustard and onions to cover the meat. 

Add bacon over the meat, lengthwise. At one side, apply the pickle and carrot and gently roll the meat; secure with two toothpicks. Dredge each roll of meat in a mixture of flour, salt and pepper. 

In a large dutch oven heat 3 Tbsp olive oil over medium heat. (It’s important to make sure the dutch oven is very well preheated before searing!) Sear each side of the meat for 2 minutes. Add 2-3 cups of stock (enough to just cover the meat), and season with salt and pepper to taste. Simmer over medium low heat for 1 hour. Serve with potato dumplings.