Rouladen

This is a family favourite saved for special occasions.

Yield: 4 servings
Prep Time: 60 minutes Cook Time: 75 minutes
Total Time: 135 minutes

Ingredients

• 2 1/2 pounds lean high-quality beef round steak
• Cut into 8 equal rectangular sections and pound flat
• 8 Tbsp mild yellow mustard
• salt and pepper to taste
• 8 slices thinly shaved schinkenspeck
• 8 sandwich sliced dill pickles
• 1 1/4 cup oil, for frying
• 3 cups hot water, to cover
• 1 bay leaf
• 1/3 cup flour

Things You'll Need

• Meat Tenderizer
• 4-inch Metal Turkey Lacers
• Wire whisk

Directions

1. Spread 1 Tbsp mustard on one side of pounded steak and sprinkle salt and pepper over mustard
2. Place schinkenspeck and pickle over mustard
3. Roll up firmly and secure with metal turkey lacer
4. In large dutch oven, heat the oil on medium-high and once oil is hot add the rouladen.
5. Fry until all sides are browned
6. Add enough hot water to cover the rouladin, add bay leaf and increase heat to high and bring to a boil
7. Cover and reduce heat to low and simmer for 1 1/2 hours
8. Remove bay leaf and rouladen with slotted spoon to make the gravy
9. Add the flour to 1 cup of cold water and whisk to blend
10. Pour the flour mixture in and use wire whisk to blend increasing the heat to medium-high, and bringing gravy to a boil
11. Boil for 2-3 minutes until thickened and add additional seassoning if required
12. remove turkey lacers from rouladen and place back in gravy for a few minutes to reheat