Crock Pot Rouladen

I had never heard of rouladen until I saw someone talk about it on Facebook recently. Within minutes google had helped convince me that it was worth trying, so I did, and it was.

Ingredients

About 2 lbs (1kg) steak
Pickles
Mustard
2 onions
2 carrots
1 stalk celery
1 clove garlic
2 bay leaves
0.5 litre (2 cups) box of low sodium organic beef broth
Bacon or sausage
Fresh thyme
Sprig of rosemary

Gravy:
Red wine
Sour cream
Butter
Flour

Directions
. Slice beef very thinly, into 6-8 strips about 5″ wide. Use a cheap cut like London broil, or flank/skirt if you want fancy and tastier
. Peel the vegetables, (set one onion aside), cut into large chunks, and add all to crock pot with broth. Set to high while assembling beef rolls
. Season each piece of meat on both sides with salt and pepper. Coat inside with thin layer of mustard. Use something with some depth and a kick, like country Dijon. if mustard is thick, thin with a splash of pickle juice.
. Lay a piece on onion, a slice of pickle, and a strip of bacon across the steak, and roll tightly. Secure with toothpick or kitchen twine if loose.
. Carefully nestle meat rolls on top of vegetables in crock pot. Sprinkle any remaining onion and bacon/sausage over top
. Lower heat to Low and cook for 4-6 hrs until tender
. When done, remove beef rolls to platter
. In saucepan, melt 1-2 TB butter, add 2-3 TB flour to make a roux
. Cook roux for 2-3 minutes until golden, then slowly add about 1/2 to 1 cup wine while stirring constantly.
. Strain cooking broth into saucepan, being careful to avoid making lumps
. Bring almost to a boil, and adjust consistency and seasoning, possible adding a spoonful of mustard
. Remove from heat and add about 1/2 to 1 cup sour cream, then strain into gravy boat
. Serve over egg noodles or spaetzle if you are feeling ambitious, with a generous dollop of the sauce spooned over the meat and noodles.

Notes
. I used andouille sausage instead of the traditional bacon, mostly because that’s what I had on hand, but also to spice it up a bit.
. If you can thinly sliced steak, it will save you trouble of slicing it yourself
. If the rolls are tight, they will hold together without having to tie them

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