Recipe by Julesong
One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!
- 4 slices bacon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cups sliced fresh mushrooms
- 1 1⁄4 lbs beef sirloin, cut into 1/ 4-inch thick slices (just over 1 pound, ask the butcher to cut the meat 1/4 inch thick)
- salt and pepper
- 4 tablespoons Dijon mustard
- 4 tablespoons chopped flat leaf parsley
- 4 dill pickle spears
- toothpicks or kitchen twine
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, cut into pieces
- 2 tablespoons flour
- 2 cups chicken stock
- 1⁄4 cup sour cream
- chopped flat leaf parsley, for garnish
Directions See How It's Made
- In a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
- Add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
- Season the thin slices of meat with salt and pepper, then spread 1 tablespoon of Dijon over each slice and sprinkle each with 1 tablespoon parsley.
- Near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle spear.
- Roll the slices of meat up around the fillings and secure closed with a toothpick or kitchen twine.
- Over medium-high heat in a skillet, heat the extra virgin olive oil then add the secured meat rolls and sear and cook the rolls on 4 sides, about 3 minutes per turn; remove rolls and set aside.
- Add the 2 tablespoons butter to the skillet and let it melt, then sprinkle in the flour and stir it together with a whisk for 2 minutes.
- Add the chicken stock and whisk, scraping the sides and bottom of the pan to get the browned bits.
- Add the cooked mushrooms, season sauce with salt and pepper, stir in the sour cream until well incorporated, and remove from heat.
- Remove the toothpicks or twine securing the meat, transfer rolls to serving platter, pour the mushrooms and sauce over the rolls, garnish with chopped parsley, and serve.
- Note: Rachel makes sauteed red cabbage to go with this; you could also make buttered noodles to go with, if you like.