These little bundles of happiness simply melt in your mouth.
I first began making this dish when we lived in Germany. It has remained a family favorite ever since.
To begin, you will need round steaks that have been sliced very thin. I find these already done in the meat department, and even labeled “for rouladen.” When I buy them, they are normally about 9 or 10 inches long. I cut them all in half and make two of these out of each. In addition, you will need whole grain Dijon mustard, salt & pepper, sliced onion, and bacon – a half slice for each piece of the steak – and toothpicks.
To put these together, start with a slice of the steak. Salt & pepper one side, and then smear on some mustard. About a teaspoon or 2 – just eyeball it.
Lay some sliced onion on one end of the steak.
Lay a slice of bacon over that.
Starting from the end with the onion and bacon, roll the steak up and secure it with a couple toothpicks.
Repeat the process with all of the steak slices.
In a large skillet (that has a lid) heat a tablespoon of oil over medium high heat. Place all of the rouladen in the skillet and brown them as best you can, on all of the sides that you can – the toothpicks make this a challenge.
When you have done this, pour in a quart of beef broth.
Bring the broth to a boil, and then lower the heat to a very gently simmer. Put the lid on the skillet and let it cook for at least an hour – I normally go with an an hour and a half. Turn the rouladen over half way through.
After they have cooked, move the rouladen to a platter. Remove the toothpicks, and keep the platter warm – cover with foil and place in an oven on “warm.”
Pour the broth from the skillet through a sieve, into a saucepan. (How’s that for prepositional phrases?)
Give your husband a look while he takes a random, awful photo of you. “I said, take of picture of me pouring the skillet – the skillet!”
Bring the broth to a boil over medium heat. While it is heating back up, whisk together some cold water and some “forkfuls” of corn starch. I seriously never measure this. It’s about “half a coffee cup” and 2 heaping forks of corn starch.
When the broth is boiling, pour half of the cup into the broth. Stir it together and let it come to a boil again. If the gravy isn’t thick enough, add a little more of the liquid. Bring it to a boil again. Done.
Now – you will serve the rouladen topped with the gravy. Today I chose to serve this with golden couscous. The couscous simply drinks up this gravy and it is so stinking delicious! You could of course, also do this with some mashed potatoes. Whatever floats your boat.