Rouladen (German Stuffed Steak)
Rouladen. It’s a super thin beef steak with pickle, green onion, and bacon wrapped up in it and it’s cooked in beef gravy.
Ingredients
- 10-12 Thin Sliced Beef Steaks
- 10-12 slices Bacon, cooked extra crispy
- 10-12 spears Pickle Slices
- 10-12 Green Onion
- 2-4 TBSP Oil
- 2 cups Water
- 2 TBSP Beef Base
- 2 TBSP Cornstarch
- 1.5 TBSP Ice Cold Water
Instructions
- Using a meat tenderizer (or a thick coffee cup) beat the meat gently thinner.
- Place a piece of bacon, pickle spear, and green onion (or sliced yellow onion) at one end of the beef steak.
- Now roll it up And place a toothpick in it to hold it together.
- Place oil in fry pan and put on medium-high (more high than medium) and heat oil. Once the oil is hot, Brown the rolls on 2 sides. (You’re not cooking them all the way. Just searing the meat to hold in flavor and juices) Don’t brown them all at once. You want room in the pan so the temperature stays more even.
- Once browned, remove to a plate. Switching to a dutch oven place the 2 cups water and beef base in the pot. Bring to a boil and then place rolls in the broth. Put a lid on it, reduce heat to low, and simmer for 45 minutes.
- In a cup mix together cornstarch and cold water until combined.
- Stir the cornstarch mixture into the broth, stirring constantly as you pour.
- Cook on medium heat for about a minute or until thickened. Now put the rolls back in the gravy and coat the rolls well.
- Remember to remove the toothpick before serving. Serve and Enjoy #homemadeYUMMY
