Source: This is my mothers version of this dish
Serves: 6-8 generously
- 1 Kilogram of Rouladen meat sliced thin (should be able to find it in the meat department under flank steak and called Rouladen already sliced thin)
- 1 large onion, chopped fine
- 6 baby dill pickles, thinly sliced lengthwise
- ¼ cup mustard
- 6 slices of bacon cut in half
- 6 oz. of sliced mushrooms (can use canned bits and pieces of mushrooms)
- 2 tbsp. oil
- 1 cup beef broth
- salt and pepper
- 2 Tbsp. blending flour and enough water to make a paste to add to juices at end of cooking to make gravy.
- Unroll rouladen meat on a large surface. Sprinkle with salt and pepper. Spread mustard over entire slice. Sprinkle with the chopped onions and mushrooms. Add 1 bacon slice, lengthwise. Place a piece of the cut pickle at the smallest end of the rouladen.
- Fold ends in, and roll tightly into a cigar-shape. Use butcher’s twine (or toothpicks) to hold together. Continue with remaining slices of meat.
- Add oil to a Dutch oven or oven proof pan heat over medium-high heat. Then brown each rouladen on each side. You may need to remove the finished rouladen to make room for others. Once all are browned, return to pan and add beef broth. Cover and braise in oven at 300F for 50-90 minutes.
- After removing from oven, remove strings or toothpicks from rouladen and set on platter. Thicken juices with blending flour mixed with a bit of water to make a paste bring to a boil. Boil for a minute and pour over top of Rouladen. Enjoy!