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Thread: Rouladen

  1. #1

    Rouladen

    Rouladen



    **Winner** Most Delicious Dinner August 2012

    This recipe may sound strange to some but it is SOOO good. The meat comes out very tender and flavorful, there is nothing I would change about the rolls. I will say the gravy/sauce came out pretty thin. Tasted good just thin so I would suggest adding cornstarch or flour to thicken it up if you want. Oh and I did not use as much as 1/4 cup of oil to brown the rolls, just seemed like too much to me. Don't know exactly how much I used because I didn't measure but it wasn't as much as 1/4 cup.

    4 sirloin tip steaks - thin
    8 slices bacon
    8 slices dill pickles (sliced lengthwise)
    1 onion, diced
    German mustard or brown mustard
    salt
    pepper
    1/4 cup vegetable oil
    3 cups beef broth
    1/4 cup tomato paste
    1/4 cup half and half
    1/4 cup evaporated skim milk


    Pound the steaks with a meat tenderizer/mallot until about 1/8" thick. Season the steaks with salt and pepper. Spread mustard thickly on one side on each steak. Place two slices of bacon and two pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.

    Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours. Add more water if needed. Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the meat to the pan and warm through.
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    Last edited by LariP; 01-19-2013 at 02:31 PM.

  2. #2
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    Re: Rouladen

    Rouladen



    This is gonna be tonight's dinner! :woot:

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    Re: Rouladen

    Rouladen



    It is Very Good!

    I used a 14 oz can of beef broth in place of the water for the simmer part. And then used only another can for the reduce part. Then I did add cornstarch with the tomato paste and it thickened to a nice gravy consistency.

    The only thing I will do next time differently is I will slice the pickle thinner and use about half as much. I used spears not thin slices and they were a little overpowering for my personal taste. Good, and they definitely need to be in the dish, but perhaps too much of a good thing the way I did it.

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    Re: Rouladen

    Rouladen



    Gonna make this again tonight for dinner.

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    Re: Rouladen

    Rouladen



    The sliced pickle made all the difference. They turned out delicious.
    I also floured the rolls before browning and I think it helped thicken the gravy at the end. Didn't have to use cornstarch at all to thicken. I still replaced water with broth this time too.

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    Rouladen



    Ok I am sold. Don't have beef broth on hand now tho. I have carne asada type of steak, would that work? If I make it, would have to be before Friday, when hubby comes home. Sounds good tho!

    Sent from my DROID RAZR using Tapatalk 2

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    Re: Rouladen

    Rouladen



    I have no idea what carne asada type of meat is? Google here I come. Lol

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    Re: Rouladen

    Rouladen



    Ok....is your beef already spiced? I'm not sure how that would work.might be scrumptious but definitely not the same?

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    Rouladen



    No, not spiced, just the cut. Can't think of it, flap maybe?

    Sent from my DROID RAZR using Tapatalk 2

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    Re: Rouladen

    Rouladen



    Well if it's thin and you can pound a bit and make it about 1/8" then I say try it.
    I used the sirloin tip steaks this time, but the last time it was a different cut. But I can't even remember what it was. It really didn't make a difference.

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    Re: Rouladen

    Rouladen



    @cali~jenn did you end up using flap meat and trying this one?

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    Re: Rouladen

    Rouladen



    I never did try it but I want to.

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