Dutch Oven Rouladen

Sunday, October 24, 2010 @ 10:10 AM

The key to making good Rouladen is a slow low temperature cook. You can cook it in your slow cooker if you like, but I did not have the time for that yesterday, so I used my cast iron Dutch oven instead. It worked just as well if not better. All of the browning, cooking, and gravy making were all done in one pot, on my stove top.


6-8 beef round steaks (2-2 1\2 lbs. ask butcher to cut it for you)

1 jar of ground brown mustard

1 lb bacon

1 jar of sandwich sliced dill pickle

1 onion, mince

kitchen string

1 14.5 oz. can beef broth

1 12 oz. jar of beef au jus

1 tbsp. tomato paste

salt and pepper

Pound the round steaks flat with a mallet if necessary. Spread each steak with mustard, tsp. to a tbsp. depending on the size of the round. Place the equivalent of 2 strips of uncooked bacon on each round, cutting it to fit the size of the round. Place 2 dill pickle sandwich slices on each round. Sprinkle with minced onions. Roll up the rounds like a jelly roll starting with the small end. Tie up with kitchen string.

In your Dutch oven, heat some oil. Throw in any scraps of bacon fat or left over pieces and any left over onion. Brown, then put in your Rouladen and brown on all sides. Once browned, add the broth, tomato paste, and au jus. Make sure the meat is covered at least 3\4 of the way. Place the lid on your Dutch oven, set the heat to low. Cook for 2 hours. Remove the Rouladen to a warm oven. Make gravy with the stock in the pot. Return the Rouladen to the gravy. Serve with spaetzel and sweet and sour red cabbage. Potato pancakes and apple sauce work well too. Find your self a nice cold pale ale or pilsner. Cut the strings and eat hearty.

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