Thursday, July 17, 2008

German Rouladen


>4 thin flank steaks
>8 slices bacon
>4 dill pickle spears
>1/2 yellow onion, sliced into strips
>Spicy Brown Mustard
>1 beef bouillon cube
>2 tbsp vegetable oil
>salt and pepper to taste
>1/4 cup flour plus extra for work surface


Dust your work place with flour. Place each steak upon the flour and spread mustard over each. Next, place 2 strips of bacon, lengthwise, on top of the steaks. Place onion over bacon. Salt and pepper the steaks to your taste.

Place a dill pickle spear at one end of each steak and roll the steak up, securing the roll with 2-3 toothpicks.

Heat the oil in a heavy skillet over medium heat. Brown the rouladen rolls on every side, turning often. Romove rolls from skillet and set aside. Scrape any drippings from off the bottom of your pan and add 1-2 cups water plus the bouillon cube. Stir until cube has dissolved. Return rolls to pan and simmer, covered for 30 minutes on medium-low heat. Check steaks often and turn to ensure even cooking.

Remove steak rolls from pan. Whisk in flour to make gravy. Best served with steak fries and the gravy drizzled over top.

Click here for Printable Version