But more about the rouladen:
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| Ingredients! |
This is my ingredient list. Top round (beef), bacon, yellow mustard, pickle, onion, spices, and you can see the spaetzle and red cabbage, too. (But those are side dishes.)
Lay the steak out, add: bacon slice, yellow mustard, spices (I used garlic powder, onion powder, black pepper, sweet paprika, salt), yellow onion and a Vlasic dill pickle spear.
Roll those puppies up, and stake the steak (see what I did there?) with a bamboo skewer. Growing up we used the metal ones, but bamboo ain't bad!
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| Browned, but not German-style. (That's a long story for later.) |
Now you need to brown them. I made a dozen, so I had a few slices of bacon left. I fried the bacon first, and then browned the rouladen in the pot. A heavy dutch oven style pot is best, as it hold heat, and has plenty of room to later hold the meat and gravy again.
I de-glazed the pot with some pickle juice. Then i added some finely diced onion (left over from the rolls), some diced pickles, and a good squirt of yellow mustard. I added flour, and used beef broth, to start this gravy. Gotta let it cook a bit, to get the flour taste out! Then I added the rest of my beef stock, and some water, and some buillon, and used some of the seasonings to get the gravy like I like it.
Add the rouladen back to the pot, simmer until cooked through. We're serving ours with spaetzle, and with red cabbage.
Yay!
