Tag: tomato

It’s all the flavor of a bacon cheeseburger smothered in a rich tomato gravy. Doesn’t all that sound amazing? I thought so too that’s why I decided to try it. This trek through German cuisine has definitely not disappointed flavorwise.

There rolls are easy to make and most of the cook time is hands off stewing time which means more time with your family. That’s the dream.

Ingredients

For the roll up

• 8 pieces Thin cut steak(I believe I used a top round)
• 4 Dill pickles, cut into 4 long strips(You need sixteen total pickle sticks)
• Dijon mustard, enough to coat each piece of steak
• 1/2 white onion, diced
• 8 strips bacon
• salt/pepper

For the gravy

• 1/2 white onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• salt/pepper
• 3 tablespoon butter
• 1 bay leaf
• 1 can tomato paste
• 1 can diced tomato
• 1 tsp. sugar
• 2 carrots, sliced
• 2 tsp. corn starch and 2 tsp. water for slurry

Directions

For the rouladen

1. Lay all the steak out on a flat surface. I would recommend a baking sheet.
2. Spread your Dijon mustard all over the up facing side on the steak. Salt and pepper every where you put mustard.
3. Lay one piece of bacon along the length of the steak.
4. Lay two pickle sticks on top of the bacon and sprinkle a few onion pieces on top.
5. Roll up tightly and secure it with a toothpick of twine.
6. Put a heavy bottomed pot on medium high heat and brown the rouladen heavily. The deeper the browning of the meat the more delicious brown bits will be in the pan to flavor your gravy.
7. Remove from pan and set aside on a plate.

Make the gravy

1. Add butter, onion and garlic and cook till onion goes translucent. About 3-4 minutes.
2. Add carrots and cook for about 5 minutes.
3. Add beef broth, tomato paste, tomatos, bay leaf and salt and pepper. Cook for 2-3 minutes. Add rouladen back to the pot.
4. Cook for 45 minutes to and hour on a medium low heat.
5. Remove the rouladen and add your cornstarch slurry to thicken your gravy.
6. Pour gravy over the rouladen and serve.