Rouladen
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 lbs london broil beef, sliced paper thin (by butcher)
- 1 large dill pickle, minced
- 1 medium onion, minced
- 1⁄2 lb bacon, chopped
- 2 large carrots, minced
- 2 teaspoons yellow mustard
- 1⁄2 teaspoon rye seeds (optional)
- toothpick
- 2 cups water
- 1 tablespoon flour or 2 teaspoons cornstarch
- salt and pepper, as needed
directions
- Fry the chopped bacon in a very large skillet, with the carrot.
- Cook until bacon is done.
- Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
- Mix the bacon, onion, carrot, mustard, and minced pickle.
- Add the rye seeds if you are using them.
- Lay one london broil fillet flat on a large plate.
- Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
- You may have to use a little more or a little less.
- Starting from a narrow end, roll up the steak fillet.
- Fasten at end with a toothpick.
- Continue until all the steak has been used.
- If you have any small pieces of steak left over, chop them very finely and set aside.
- Heat the bacon grease, and place the steak rolls in the skillet.
- If there are any steak bits, add them to skillet.
- Brown on each side.
- When browned, add the water to the skillet.
- Cover.
- Turn to low and simmer one hour.
- At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
- Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
- Mix until there are no lumps.
- Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
- Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
- As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
- Serve on a large platter with gravy on the side.
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Reviews
-
It goes without saying, TRUE! This is a "ripper" of a recipe too! Used dijon mustard, had no rye seeds today, Substituted peeled broccolini for carrots, it MADE MY DAY! Told butcher what wanted to make, Said it was healthy for my sake! Used yearling steaks tenderized then pounded away between baked paper...again it MADE MY DAY! Added beef broth instead of water , added red wine, This recipe is JUST devine! Like previous reviewer, added bacon in with gravy, black pepper, reduced it by slight, Am sure hubby and I will have a GREAT night! Thanks!
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Tweaks
-
It goes without saying, TRUE! This is a "ripper" of a recipe too! Used dijon mustard, had no rye seeds today, Substituted peeled broccolini for carrots, it MADE MY DAY! Told butcher what wanted to make, Said it was healthy for my sake! Used yearling steaks tenderized then pounded away between baked paper...again it MADE MY DAY! Added beef broth instead of water , added red wine, This recipe is JUST devine! Like previous reviewer, added bacon in with gravy, black pepper, reduced it by slight, Am sure hubby and I will have a GREAT night! Thanks!
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible