These little bundles of happiness simply melt in your mouth.
I first began making this dish when we lived in Germany. It has remained a family favorite ever since.
To begin, you will need round steaks that have been sliced very thin. I find these already done in the meat department, and even labeled “for rouladen.” When I buy them, they are normally about 9 or 10 inches long. I cut them all in half and make two of these out of each. In addition, you will need whole grain Dijon mustard, salt & pepper, sliced onion, and bacon – a half slice for each piece of the steak – and toothpicks.
To put these together, start with a slice of the steak. Salt & pepper one side, and then smear on some mustard. About a teaspoon or 2 – just eyeball it.
Lay some sliced onion on one end of the steak.
Lay a slice of bacon over that.
Starting from the end with the onion and bacon, roll the steak up and secure it with a couple toothpicks.
You can see me rolling up the rouladen in the beginning of this episode:
Repeat the process with all of the steak slices.
In a large skillet (that has a lid) heat a tablespoon of oil over medium high heat. Place all of the rouladen in the skillet and brown them as best you can, on all of the sides that you can – the toothpicks make this a challenge.
When you have done this, pour in a quart of beef broth.
Bring the broth to a boil, and then lower the heat to a very gently simmer. Put the lid on the skillet and let it cook for at least an hour – I normally go with an an hour and a half. Turn the rouladen over half way through.
After they have cooked, move the rouladen to a platter. Remove the toothpicks, and keep the platter warm – cover with foil and place in an oven on “warm.”
Pour the broth from the skillet through a sieve, into a saucepan. (How’s that for prepositional phrases?)
Give your husband a look while he takes a random, awful photo of you. “I said, take of picture of me pouring the skillet – the skillet!”
Bring the broth to a boil over medium heat. While it is heating back up, whisk together some cold water and some “forkfuls” of corn starch. I seriously never measure this. It’s about “half a coffee cup” and 2 heaping forks of corn starch.
When the broth is boiling, pour half of the cup into the broth. Stir it together and let it come to a boil again. If the gravy isn’t thick enough, add a little more of the liquid. Bring it to a boil again. Done.
Now – you will serve the rouladen topped with the gravy. Today I chose to serve this with golden couscous. The couscous simply drinks up this gravy and it is so stinking delicious! You could of course, also do this with some mashed potatoes. Whatever floats your boat.
- 1½ lb round steaks that are sliced thin ("for rouladen")
- ½ c whole grain Dijon mustard
- Salt & pepper
- 1 onion, thinly sliced
- bacon 1 slice for each steak slice
- 1 Tb oil
- 1 quart beef broth
- ¾ c cold water
- ⅓ c corn starch
- To begin, cut the steak slices slice in half across. Cut the bacon slices in half. Take one slice half and lightly salt & pepper it. Spread a thin layer of mustard over the slice. Place some sliced onion on one end. Place a half slice of bacon over the onion. From the end with the bacon onion, roll the steak up and secure with a couple toothpicks. Repeat with all.
- In a large skillet (that has a lid) heat the oil over medium heat. Place the rouladen rolls in the skillet and brown them as best you can on all the sides that you can. Pour in the beef broth. Bring it to a boil, reduce the heat to a simmer. Place the lid on the skillet and let it simmer for about 1½ hour. Turn the rouladen over half way through.
- When they have cooked, move the rouladen to a platter. Remove the toothpicks and cover the platter with foil - place it in an oven set to ''warm."
- Pour the broth fro the skillet through a sieve into a saucepan. Bring the broth to a gentle boil. While it is reheating, whisk together the cold water and corn starch. Pour half of the cornstarch water into the boiling broth. Stir. Let it return to a gentle boil. If it isn't thick enough, add more of the cornstarch water, and bring to a boil again.
- Serve the rouladen, topped with gravy, with some couscous or mashed potatoes, or even rice if you like.