Rouladen
| Prep Time: 80 min | Serves: 6 |
| Cooking Time: 40 min | Yield: 6 plates |
Rouladen (or Rinderroulade) is a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. It taps right into my desires when it is cold outside, and the sauce is a taste sensation that lingers with me for many days following.
Ingredients
Hot Water:- 8 oz Non-fat Milk
- 1 tsp Sweet Cream Salted Butter
- 1 tsp Sugar
- 2 1/2 lb Topside Steak
- 2 tbsp Whole Grain Mustard
- 1 1/2 cups Small Carrots
- 1 1/2 cups Pickles Dill
- 1 1/2 cups Onions
- 3 oz Speck
- 2 tbsp Extra Virgin Olive Oil
- 1 oz Butter
- 1 1/2 tbsp Corn Flour
- 3 tbsp Tap Water
- 1/2 cup Cream
- 1 tbsp Parsley
Directions
Hot Water: heat milk. add butter and sugar.
Ask butcher to cut six thin slices steak, each weighing around 185g (6 oz.). Pound them thinly. Spread 1 teaspoon of French mustard over each slice, sprinkle with salt and pepper.
Cut carrots, dill cucumbers and speck into thin strips, the width of the steak pieces. Chop onions finely. Divide these ingredients over the centre of each steak, roll up, secure with toothpicks.
Heat butter and oil in pan, add steak rolls, brown well on all sides; remove from pan. Add hot water to pan, stir well so that all the brown pan drippings are incorporated into the gravy. Return rolls to pan, cover, cook gently, turning occasionally until tender, approximately 2 hours. Add more water to pan during cooking, as it evaporates.
Remove steaks from pan when cooked. Add more water to pan to make 2 cups of liquid. Blend corn flour with extra water, add to pan; stir until gravy boils. Stir in cream, and bring back to boil. Season with salt and pepper add chopped parsley. Return rolls to pan, simmer 10 minutes.
Serve rolls with sauce spooned over, or serve sauce separately.