German Rouladens
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1 1/2 lbs --- beef flank steak or round steak
6 --- slices bacon, crisp-cooked and crumbled
3/4 cup --- chopped onion
1/3 cup --- chopped dill pickles
1/4 cup --- flour
2 cups --- beef broth, canned or homemade
German spicy mustard ( stone ground )or Dijon mustard, will do
salt and cracked black pepper to taste
1. With meat mallet flatten meat to about a 8" x 10" rectangle ( roughly 1/4" thick )
2. Salt and pepper flattened meat (inside side ), then slather with mustard.
3. In large skillet on medium high heat, cook bacon til bacon is crisp,
remove bacon to drain, and cook onions in the bacon grease til they just
start to brown, remove to cool slightly
4. Pour off bacon grease reserving 1/4 cup in skillet.
5. Crumble bacon and mix with the onions. Spread bacon and onion mixture over meat.
6. Sprinkle pickle on top of onion and bacon mix.
7. Roll up meat from short end and secure with string, then season with
outside of roll with salt and cracked black pepper
8. Place meat roll in skillet over medium high heat in reserved bacon fat
and lightly brown on all sides.
9. Remove roll to 13x9 baking dish.
10. Stir flour into fat in skillet and blend until smooth, gradually
stirring in beef broth, and cook and stir over medium heat until slightly
thickened.
11. Pour sauce over beef roll.
12. Cover and bake at 325 degrees for around 1 1/2 hours or until done.
13. Let stand 10 minutes before slicing.
14. Skim fat from sauce, strain and serve with meat.
Smoker version
I do everything the same right up to browning the meat (you can brown the meat if you like ), then I put the rolls in the smoker to cook.
After they have been in the smoker for about 30 --45 minutes, wrap them in foil and return to smoker to finish cooking
When done, let stand for about 10 minutes before slicing.
Serve with earlier made sauce ( heated ), pour over the sliced roll when serving
