ROULADEN -GERMAN PIGS IN A BLANKET

Rouladen -German Pigs in a Blanket image

Provided by designerchef in Chi

Categories Meat

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs flank steaks, pounded thin and sliced into narrow strips
1 lb bacon, cut lengths in half
sliced dill pickle
prepared mustard
1 pinch marjoram, for each roll up
2/3 cup flour
salt and pepper
oil, for browning
2 cups beef broth
toothpicks or kitchen string

Steps:

Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
Cut steak into long thin strips.
Season flour with salt and pepper.
Arrange an assembly line for preparation for ease of rolling.
On each piece of steak, place a dab of mustard and rub it along the steak.
Add a piece of bacon.
Add a piece of pickle slice.
Sprinkle a dab of marjoram.
From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
Continue until all steak is rolled.
Dredge rolls of steak into flour until coated.
Heat oil in deep fryer pan.
Brown steak until browned.
Transfer to casserole dish.
Continue browning and transferring into casserole dish until done.
Preheat oven to 350°F.
Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
Sprinkle a dash of extra marjoram into gravy and stir.
Pour gravy over steak rolls in casserole dish.
Either bake now at 350°F for 1-1-1/2 hours or you can refrigerate and cook later.