Rouladen

Rouladen exists in some form in the culinary history of most European countries, however the German version below appears to have become the most common over time. Can be served with Spatzle noodles and pairs well with a dry white wine (even though the meat is beef).

Ingredients

• 6 strips Flank Steak, Thinly Sliced
• ½ White Onion, Thinly Diced
• 3-4 Mini Dill Pickles, Diced
• ⅛ cup Coarse Dijon Mustard
• 1 tbsp Black Pepper
• 2 tbsp Butter
• 2 ½ cups Water
• 1 tbsp Beef Stock or Chicken Powder
• 12 Toothpicks
• 1 tbsp Corn Starch

Procedure

Preparation

1. Flank Steak strips should be about 4" wide and 8" long
2. Spread mustard evenly over one side of each of the flank steak strips
3. Sprinkle on salt and black pepper, to taste
4. Place diced white onion and, optionally, diced dill pickles on top of mustard
5. Roll each strip tightly into itself and secure with toothpicks

Cooking

1. Melt the butter in a skillet over medium-high heat and brown each side of the prepared rouladen evenly
2. Add water and beef/chicken stock powder and simmer for at least 1 hour, to a maximum of 4 hours (replenish water if needed)
3. Remove the rouladen and thicken the leftover liquid with corn starch to make a simple gravy