Tuesday, July 23, 2013

I Finally Made Beef Rouladen

I've been watching television for a couple hours - something I haven't done in a couple months because we had the digital antenna disconnected so we could use the DVD. I needed the diversion. I even cooked dinner tonight and proceeded
to burn the shit out of the beef broth I had used. I mean, who knew beef broth could even burn!!! So, yeah, thankfully the rouladen were still edible because they weren't the cheapest cuts of meat (although they were a manager markdown at the end of the store's day). It is actually an easy recipe, but the only other time I made it I used Mom's electric stove. I HATE gas stoves. No matter how low I have it, it's still a direct flame. I can't just let it simmer and braise.

Seriously, though, rouladen is so easy to make and tastes great. I used thinly sliced bottom round steak, spread stone ground mustard on each one, sprinkled some diced onions on (recipes usually call for sliced onions), laid a bread-n-butter pickle slice down and topped it with a strip of bacon. Then I began rolling from the pickle end and used toothpicks to hold them together. Browned them on all sides and poured in a 15 oz can of beef broth. There's no way that broth should have evaporated (I even had a lid on it) and scorched, but it did. It didn't when I made them at Mom's. But, you thicken the gravy and they're just so tender because they've cooked like this and they're thin. With Mom's, I used cube steaks that I pounded thinner. But, I found these really nice bottom round steak slices and went for it. I have four in the freezer, already filled and rolled, to do again later. I think next time I'll use the slow cooker with the electric base and the oblong pan. I think it'll turn out better.

But, I don't like pickles and I like this. It's seriously good! Here is the recipe I used:

Time 65 minutes
Serves 4
• 1 1/2 pounds flank steak 
• German stone ground mustard, to taste 
• 1/2 pound thick sliced bacon
• 2 large onions, sliced
• 1 (16 ounce) jar dill pickle slices
• 2 tablespoons butter
• 2 1/2 cups water
• 1 cube beef bouillon
How to make it
• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour. Thicken the gravy as you desire.

This was DELICIOUS!! I first made this while I was living with my mother as her caregiver. I don't like pickles, but I love what they did to the meat! The gravy was rich and flavorful. I wish I could have replicated it this time. But, I have more for next time waiting!

Photo from Wikimedia Commons.

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