ROULADEN (MEAT ROLLS) GERMAN

Rouladen (Meat Rolls) German image

Provided by JoSele Swopes

Categories Beef

Time 55m

Number Of Ingredients 19

1 1/2 lb beef skirt steak (sliced thin cross length)
1/4 c german mustard
1 tsp garlic
1/2 tsp sea salt
1 tsp horseradish (creamy)
1 slice red onion
1 slice green bell pepper
8 medium dill pickles (thin spears) clausen is best
1 lb bacon, uncooked
1 pkg toothpicks
BROWN SAUCE
2 Tbsp worcestershire sauce
6 beef bouillon, cubes
2 c water, boiling
1 tsp sugar
1/4 c water, cold
2 Tbsp cornstarch
2 tsp cracked pepper
1 tsp horseradish

Steps:

1. Preheat oven to 375* Spray baking pan
2. Prep your skirt steak, should be thinly sliced the length of steak. Your best bet is to have your butcher slice it for you. They don't charge for this service, plus it saves prep time. Prep all vegetables, also dill pickle, sliced thin length wise.
3. In a bowl place mustard, garlic, sea salt, and horseradish, mix well. With a pastry brush, brush one side of the steak slices with the mixture, one at a time. Place one slice of onion, one slice bell pepper, and one slice of dill pickle. Roll the steak around them, Then wrap a strip of bacon around it and fastened with a toothpick. Repeat till they are all done. Place in oven, cook for 30 minutes or till golden brown. Turn meat every so often. This also Fantastic cooked on the grill.
4. The sauce is for dipping: In a saucepan, add Worcestershire Sauce, Boiling water, 6 bouillon cubes disolved, sugar, pepper, horseradish, bring to a boil on medium heat. In a shaker or small jar place water and cornstarch. Shake or stir with fork till desovled, pour slowly into other mixture stirring sonstantly till gravy sauce has thickened and comes to a boil. If the sauce becomes to thick add water a tablespoon at a time to thin it down. This is great to dip the Rouladen in or you as a gravy on top. This is great for picnics too.