Prep 30 mins
Cook 6 hrs
his recipe came about one afternoon as I was drooling my way through the zaar files on a drunkards walk search for ideas as I often do. I wasn't gonna post it because it was based on other recipes but after reading the "If you come up with a recipe that is" thread on the boards, here it is. These are not snacks but 2 servings per rouladen. The cream cheese keeps the meat moist. The potatoes keep the rouladen off the bottom of the crock pot letting the gravy/broth circulate, then work great as a side. I cook for one remember, so two of the 3 are getting bagged with some gravy for the freezer. The potatoes don't freeze well so don't bother. I'll comment later to let you know how well they freeze
- 2 lbs round steaks, 1/3 inch thick (there were 3 steaks roughly 8" by 6)
- 1⁄4 lb bacon, diced and frizzled a bit (I used some beef bacon I wanted to try and sprinkled the cooling bits with hickory liquid smoke.)
- 3 tablespoons softened cream cheese
- 1 medium yellow onion, fine dice
- 2 large sweet gherkins, julienne
- 2 cups beef broth (I used a beef/onion gravy mix and to it added 1 Heaping TBS crushed dehydrated shitake mushroom.)
- salt and pepper
- the bacon fat, left in the pan after frizzling
- 4 small white rose' potatoes, halved and lightly pre cooked in the microwave (This is just a habit of mine to be sure the spuds are done in the middle.)
- Frizzle the bacon, dice the pickles and onion.
- lay the meat out long way from you and spread the first 1/4 with cream cheese.
- Put one third the bacon on the cream cheese and start rolling.
- Put 1/3 of the pickles and onions next.
- Roll and tie, Keep the width under the size of your Crockpot.
- Sear the outside in that bacon fat.
- Put the halved potatoes on the bottom of the Crockpot.
- Put the rouladen on top of the potatoes.
- Add any leftover onion, bacon, or pickle.
- Pour the gravy/broth over everything in the pot.
- 1hour on high and about 6hours on low.
- You might want to turn them in the pot after, say, 4 hours or so.
- Remove the Rouladen and potatoes.
- Then thicken the gravy to taste with whatever you normally use, I usually use arrowroot for a neutral taste.