Rouladen with Brown Gravy

By Thom7747

Ingredients

• 8 pieces of thinly cut beef, roughly 3X6 inches in size
• 1 large dill pickle, cut very thinly or diced very small
• 8 pieces of bacon, uncooked and thin
• 1/4 red onion, sliced very thin
• honey mustard
• 1 package of Onion dry soup mix, like Lipton
• 2.5 cups of water (the measurement is two and a half cups)
• 1 T. oil
• 1/4 cup of flour (GF, use brown or white rice flour)
• cooking twine or tooth picks

Details

Servings 4
Adapted from simply-gourmet.com

Preparation

Step 1

Preheat your oven to 325.

Cut enough twine for each one to have at least two pieces of string. I had a few that needed three. Try to tie one on each end and this is where the third might come in handy. If the middle is bulging and things are trying to escape out of the center add a third string to it.

In a large fry pan, add the oil. Lay the rouladen bundles in the oil and cook on all sides. I used a medium high heat and this took about 4-6 minutes to complete.

In a large stock pot, add your water and package of onion soup mix. Stir well. Lay your bundles down inside the pot and add the drippings from the pan. This will enhance the gravy as it cooks.

I cooked my rouladen for 2 hours. The first hour the heat was set to 325 for one hour. The second hour, I bumped up the stove to 375 and cooked for an additional hour. This last hour is when I started preparing the mashed potatoes.

You will know the rouladen is done if the meat is very soft to cut, you should not need a knife. Remove the rouladen to a serving bowl. Put the gravy onto the stove top and add your flour. Bring the gravy to a boil and it should thicken. If the gravy is not as thick as you like, then remove from heat and add a bit more flour and return to a boil. Pour the gravy over the rouladen in the serving bowl. I also added gravy to a gravy bowl for those that wanted some on their mashed potatoes.