Rouladen -German Pigs in a Blanket

Submitted by designerchef in Chi

"This recipe came from a co worker. Ray always brought this dish to our pot lucks and it was usually the first dish gone! It is a delicious traditional meal that even though can be a little time consuming, it is worth it and can be made ahead of time. Our family requests it especially during the winter months, served over noodles or spatzles."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 2 lbs flank steaks, pounded thin and sliced into narrow strips
• 1 lb bacon, cut lengths in half
• sliced dill pickle
• prepared mustard
• 1 pinch marjoram, for each roll up
• 2⁄3 cup flour
• salt and pepper
• oil, for browning
• 2 cups beef broth
• toothpicks or kitchen string

directions

1. Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
2. Cut steak into long thin strips.
3. Season flour with salt and pepper.
4. Arrange an assembly line for preparation for ease of rolling.
5. On each piece of steak, place a dab of mustard and rub it along the steak.
6. Add a piece of bacon.
7. Add a piece of pickle slice.
8. Sprinkle a dab of marjoram.
9. From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
10. Continue until all steak is rolled.
11. Dredge rolls of steak into flour until coated.
12. Heat oil in deep fryer pan.
13. Brown steak until browned.
14. Transfer to casserole dish.
15. Continue browning and transferring into casserole dish until done.
16. Preheat oven to 350°F.
17. Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
18. Sprinkle a dash of extra marjoram into gravy and stir.
19. Pour gravy over steak rolls in casserole dish.
20. Either bake now at 350°F for 1-1-1/2 hours or you can refrigerate and cook later.

Reviews

[Mustang Sally 54269]

Enjoyed the recipe, thanks for sharing.