Rouladen

Recipe by wildheart
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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