My friend, Doris, makes Rouladen for special occasions and I always get hungry for them when she mentions them. You will note I have several options here ending with a combination of her recipe and how I've adapted it for our family.
- 2 – 3 lbs round steak, cut for Rouladen (8 - 12 thin slices)
- salt, pepper and marjoram to taste
- 1 - 2 large onions, chopped (I used 1 onion)
- 15 – 20 slices bacon
- a few pickles. sliced (optional)
- 2 cans cream of mushroom soup
- 1 can button mushrooms
- In a large frying pan, sauté onion and bacon. I used pre-cooked bacon, so I just add it once the onion is soft, or use it without frying. You can skip the sauteing if you prefer the short cut.
- Tenderize the meat. I put a few slices on a chopping board, cover the meat with a plastic bag and then use the meat hammer on it. This way the juices don’t splatter.
- Sprinkle meat lightly with salt, pepper and marjoram, then paint lightly with mustard.
- Divide onions and bacon on tenderized meat slices and add pickle on one end.
- Roll up, starting with pickle end, folding in the sides a tad. Secure with toothpick if you like.
- Brown in same pan as you cooked the onions in. I like to add a splash of wine at the end of the browning process and continue cooking them until it’s almost evaporated.
- Transfer Rouladen to roasting pan.
- Add cream of mushroom and liquid from mushrooms to drippings in pan and bring to boil. I used 1 can mushroom soup and about 1/2 cup light cream.
- Pour sauce over Rouladen and bake at 325F for 1 - 1 ½ hours, depending on size. Add button mushrooms for last 20 minutes.
Our favorite family version: to the cooked onions and bacon I add about 2 cups stove top prepared stuffing and a handful of cranberries, leaving out the pickle. I also leave out the button mushrooms. While fixing the amount of gravy (after Rouladen are cooked) I add sliced sauteed mushrooms and more half and half to make the amount of gravy we like. It it needs seasoning, I add a tsp of better-than-bouillon. This can all be prepared the day ahead and re-heated the next day.
Serving suggestion: Serve with Bev's Spaetzle or mashed potatoes and red cabbage