Ingredients
Scale
- 6 slices lean top round, cut about 3/8 inch thick (or other red meat roast such as venison or antelope, sliced 3/8 inch thick–I recommend grass-fed beef or wild game)
- 3 slices lean bacon, cooked and chopped
- 1 onion, chopped
- 3 garlic dill pickles, chopped
- Trader Joe’s mustard aioli (or other garlicky mustard)
- 1 – 2 Tablespoons butter
- 1 – 2 cups Oktoberfest beer
- 1– 2 Tablespoons cornstarch
Instructions
- Season each slice of meat on both sides with salt & freshly ground pepper. Spread a thin layer of mustard on each slice, then sprinkle with bacon, pickle and onion. Roll up each slice, securing with skewers, toothpicks or thread.
- Heat the butter in a skillet over medium heat and brown the rouladen on all sides, giving each beef roll plenty of room so they brown nicely. Set the browned rouladen on a plate while you brown the rest.
- Once they are all browned, remove all rouladen and add the beer, gently stirring up the browned bits on the bottom. Return the rolls to the pan, cover and simmer for 90 minutes.
- Remove the beef rolls from the pan and cover. Scoop out about ¼ cup of the cooking liquid into a bowl. Whisk the cornstarch into the liquid.
- Over medium heat, stirring constantly, add a bit of the cornstarch to the liquid. Stir and cook, adding more of the cornstarch mixture as needed until the liquid is a nice gravy. Season the gravy if needed with salt & freshly ground pepper. Serve the Rouladen over potatoes or potato dumplings, with the gravy.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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