German night!

So dinner tonight was FANTASTIC!  The hubby cooked dinner tonight and had the house smelling sooooo good!  We loved our time in Germany and have certain dishes that we learned how to make while there and this if one of our favorites...and my dear hubby has mastered it! 


Along with the beef rouladen we also had red cabbage with apples and Knodel...some sort of dumpling...and gravy.


Here is the approximate recipe for the rouladen.  I know..it may not sound appealing, but believe me, it is delicious!  I don't like pickles or mustard...but in this...well, they make the dish!


Beef Rouladen


*2.5 lbs thin round steaks (you can use flank steaks, may have to pound them to about 1/4 inch thickness)
*1 lb bacon
*2 onions, thinly sliced
*1 carrot, shredded
*2 tsp parsley, chopped
*2 TBS prepared yellow mustard
* 2 - 3 pickles sliced thinly, longways
*4 TBS butter
*2 TBS flour
*2 packs of brown gravy mix (this is optional, we like extra gravy)
salt, pepper and paprika


Flatten steak and pound if necessary.  Sprinkle with salt and pepper.  Mix mustard, parsley, carrot and onion in bowl, set aside. Place bacon strips in even layers on steaks, then line with pickle slices and mustard mixture.  Roll each steak up and tie with butchers twine.  Season flour with a bit of salt, pepper and paprika.  Roll the "rouladen" in flour mixture.  Melt butter in large frying pan or electric skillet.  slowly add rouladen, slowly brown on all sides.add about an inch of water to pan, cover and simmer for at least 30 minutes.  At this point, the rouladen is ready to serve, however, this is when we make the gravy...you can make it totally from scratch with the drippings, but I find it tastes pretty yummy and it's so much easier to push the rouladen to the side of the pan and add two packets of McCormick Brown gravy mix along with a bit over 2 cups of water, whisking constantly until all lumps are gone.  Then we spread the rouladen back out and let it cook in the gravy for another 5 minutes or so.


~Enjoy!