My friend, Doris, makes Rouladen for special occasions and I always get hungry for them when she mentions them. Before I got this recipe from her, I just winged it and basically made my own version, but now I am happy to give you a real recipe.
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
1-2 cans 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.
- 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.
- 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.
Other option for sauce: Add 3 cups beef or chicken broth (shake 1 cup with 3 Tbsp flour to thicken) to drippings in pan. Cook rolls on stove or in the oven, in the sauce. When done, remove rolls onto serving plate and stir ½ cup of cream into the gravy.