Rouladen

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs london broil beef, sliced paper thin (by butcher)
• 1 large dill pickle, minced
• 1 medium onion, minced
• 1/2 lb bacon, chopped
• 2 large carrots, minced
• 2 teaspoons yellow mustard
• 1/2 teaspoon rye seeds (optional)
• toothpick
• 2 cups water
• 1 tablespoon flour or 2 teaspoons cornstarch
• salt and pepper, as needed

Recipe

• 1 fry the chopped bacon in a very large skillet, with the carrot.
• 2 cook until bacon is done.
• 3 drain the bacon and carrot thoroughly, but leave 1-2 tablespoons of fat in the skillet.
• 4 mix the bacon, onion, carrot, mustard, and minced pickle.
• 5 add the rye seeds if you are using them.
• 6 lay one london broil fillet flat on a large plate.
• 7 spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
• 8 you may have to use a little more or a little less.
• 9 starting from a narrow end, roll up the steak fillet.
• 10 fasten at end with a toothpick.
• 11 continue until all the steak has been used.
• 12 if you have any small pieces of steak left over, chop them very finely and set aside.
• 13 heat the bacon grease, and place the steak rolls in the skillet.
• 14 if there are any steak bits, add them to skillet.
• 15 brown on each side.
• 16 when browned, add the water to the skillet.
• 17 cover.
• 18 turn to low and simmer one hour.
• 19 at the end of the hour, remove the rouladen from the pan to a plate and keep warm.
• 20 put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
• 21 mix until there are no lumps.
• 22 turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
• 23 stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
• 24 as soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
• 25 serve on a large platter with gravy on the side.