German Rouladen

By Lsweetnell

You could cook these in the crock pot once you brown the meat add a little water to the frying pan and put the browned bits in with the meat.
My tendency for the gravy for this one would be one can of cream of chicken (yes chicken) soup, one package of onion soup mix, and one can of beef broth (the broth is important, if you are cooking chicken use chicken broth). I also like to add a couple of tablespoons of cream at the very end. This sauce works great for any meat - beef, pork and chicken.

Ingredients

• 4 slices top round, about 1 lb
• 2 tbsp paprika
• 3 tbsp Dijon mustard or German mustard
• 2 slices bacon, cut into strips
• 2 onions
• salt and pepper
• oil or butter for frying
• 3 carrots
• 1 celery rib, cubed
• 1 tbsp tomato paste
• 1 cup beef broth or water (see hints below)
• 1 bay leaf (remove before serving)

Details

Adapted from ilikegermany.com

Preparation

Step 1

Season beef slices with salt, paprika, and freshly ground pepper. Thinly spread Dijon mustard on top of each slice.
Chop one onion. Cut one carrot into strips. Divide chopped onion, carrot strips, and bacon strips on one end of each roulade.
Roll up slices (think 'burrito'), tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
Heat butter (or oil), about 4 tbsp., in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
Once all the rouladen are browned, remove to a plate. Remove most of the fat from pan- Add beef broth or water, stir to scrape up brown bits from bottom of pan.
Return rouladen to pan, add bay leaf and bring to simmer. Cover and simmer for about 1 1/2 hours until tender.
Remove rouladen and keep warm. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 - 2 tbsp. cornstarch dissolved in a bit of water. Or, sieve out vegetables and thicken. Or just thicken as is. Once cornstarch mixture is added, bring to simmer until thickened.
Season gravy to taste with salt and freshly ground pepper. If you wish, add sour or regular cream to gravy.
Remove skewers, picks, or thread to serve rouladen with their gravy.