German Rouladens - Beef

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Posted By: BYBBQ
Posted In:  Beef
Page Views:  672 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes
Course: main dish
Cusine: european

Ingredients

1 1/2 lbs --- beef flank steak or round steak
6 --- slices bacon, crisp-cooked and crumbled
3/4 cup --- chopped onion
1/3 cup --- chopped dill pickles
1/4 cup --- flour
2 cups --- beef broth, canned or homemade
German spicy mustard ( stone ground )or Dijon mustard, will do
salt and cracked black pepper to taste

Directions

1. With meat mallet flatten meat to about a 8" x 10" rectangle ( roughly 1/4" thick )

2. Salt and pepper flattened meat (inside side ), then slather with mustard.

3. In large skillet on medium high heat, cook bacon til bacon is crisp,

4. Then remove bacon to drain

5. Cook onions in the bacon grease til they just start to brown, Then remove to cool slightly

6. Pour off bacon grease reserving 1/4 cup in skillet.

7. Crumble bacon and mix with the onions. Spread bacon and onion mixture over meat.

8. Sprinkle pickle on top of onion and bacon mix.

9. Roll up meat from short end and secure with string,

10. Then season the outside of roll with salt and cracked black pepper

11. Place meat roll in skillet over medium high heat in reserved bacon fat and lightly brown on all sides.

12. Remove roll to 13x9 baking dish.

13. Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth, and cook and stir over medium heat until slightly thickened.

14. Pour sauce over beef roll.

15. Cover and bake at 325 degrees for around 1 1/2 hours or until done.

16. Let stand 10 minutes before slicing.

17. Skim fat from sauce, strain and serve with meat.

Tips
Smoker version

I do everything the same right up to browning the meat (you can brown the meat if you like ), then I put the rolls in the smoker to cook.

After they have been in the smoker for about 1 hour, return them to a pan with the sauce to finish cooking in the smoker. Turning and basting with the sauce til done

When done, let stand for about 10 minutes before slicing.

Serve with sauce poured over the sliced roll

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