I pulled up a couple of recipes and decided to make my own version of it taking some ideas from both recipes to make my own. The two recipes I used to inspire my dish were from bavariankitchen.com and food.com. One of the recipes had pickles in it which just seemed strange to me but apparently that is the traditional way of making it. I didn't happen to have pickles but I did have some pickle relish and I considered spooning some of that on them but decided against it since I had plenty of filling already. The steaks I got were probably not the best size for this dish but it worked out ok. Some of them came open during the cooking but the filling managed to mostly stay inside.
I would like to try making these again sometime using larger sized steaks and maybe even some pickles. They came out pretty tender, not chewy at all but they did seem a little bit dry. Maybe I should have added a little extra sauce on them. Other than that, I thought they turned out pretty good and Mark liked them too. I served them with some rainbow chard braised with onions and bacon which were left over filling from the rouladens.
Below is the version that I made:
7 thinly cut round steaks
1/4 cup stone ground mustard
salt & pepper, to taste
7 slices of bacon, chopped
1 onion, diced
1 tbsp fresh parsley, chopped
1 tbsp butter
1 tbsp coconut oil
3 cups pork stock
1 celery, diced
2 tsp corn starch
- Saute onion and bacon until onion is tender. Add parsley.
- While onion and bacon are sauteing, tenderize steaks with a meat tenderizer on both sides
- Spread mustard on one side of steak and sprinkle with salt and pepper
- Spoon the bacon/onion mixture onto the mustard
- Fold in the sides and roll up the meat tightly like a burrito. Secure seam with toothpicks.
- Heat butter and coconut oil in a pan or dutch oven. When hot, add the rolled meat and brown on all sides if possible, drain.
- Add stock and celery to pan and simmer covered for 1.5 hours.
- Remove rolls from the pot and cover with foil to keep warm.
- Continue to simmer the broth uncovered to reduce if needed.
- In a small bowl mix the corn starch with a tablespoon or two of cold water, mix together and add to the broth to thicken into a sauce.
- Pour sauce over rouladens and serve.