Rouladen

[Blue Dog BBQ]

I was talking to my mother the other day and she told me how when they were kids grandma would make rouladen. So I thought I would give it ago. I went to get flank steak and at 10.98 a LB i decided to to get one that was 1.68 lbs. I was worried about messing up or not liking the flavor. So I also got some thin cut top round steaks and some sirloin tip steaks. I used the top rd and sirloin as a test run. Here I go.
Top round tenderized with the meat mallot





Sirloin tip tenderized




The filling



Putting it together




I was going to use dill spears but i was out so i used dill chips





Rolled


I put in a pan and on to the smoker with wild cherry @ 250 for 1 1/2 hrs. I used a pan to catch to renderings for gravy.

In a sauce pan I heated the renderings to a fast boil then added
2 cups water
1/2 cup pickle juice
salt to taste
corn starch to thicken
simmer until it thickens to the consistency of a thick tomato soup
poured over the rouladen and into the oven for another hour.

Finished product



Time to eat



I also used the extra bacon and the pieces i trimmed with the fillings to make these

[BYBBQ]

Looks good. Did you have an actual recipe to follow?

[Blue Dog BBQ]

I used 2 or 3 that i combined into 1. its not perfect but I'm working out the kinks. The next time i won't smoke as long in fact I'll cut the smoke in half. I would also like to have the gravy darker. Practice makes perfect.

[SmokinOutBack]

That's a strange concoction for sure, but I'm willing to bet I'd probably like it.

[Fishawn]

That's a strange concoction for sure, but I'm willing to bet I'd probably like it.

X2

[THUMPERRRR]

its got meat and bacon an its smoked,,,
my bet is its great stuff!!!

dont take this wrong but myself I think I'd (soft) cook the bacon first,,,
I'm not seein it gettin cooked to where I'd want it inside the roll...

howd it eat man???

[BYBBQ]

Here's a recipe for you to try. It's an old family recipe. I note every old recipe to know who's it was and where it came from.
Enjoy and tweak it to make it your own.

German Rouladens - Beef

This is the full recipe for the German Rouladens that I make. This is Florence's recipe. She was married to my Grandma's brother. She was a German girl he married after WW1. The original recipe is made in the oven ( very good ), the changes I do for smoking are listed at the bottom of the recipe. Tweak the recipe to make it your own or use as is. Enjoy.

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,

4. Then remove bacon to drain

5. Cook onions in the bacon grease til they just start to brown, Then remove to cool slightly

6. Pour off bacon grease reserving 1/4 cup in skillet.

7. Crumble bacon and mix with the onions. Spread bacon and onion mixture over meat.

8. Sprinkle pickle on top of onion and bacon mix.

9. Roll up meat from short end and secure with string,

10. Then season the outside of roll with salt and cracked black pepper

11. Place meat roll in skillet over medium high heat in reserved bacon fat and lightly brown on all sides.

12. Remove roll to 13x9 baking dish.

13. 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.

14. Pour sauce over beef roll.

15. Cover and bake at 325 degrees for around 1 1/2 hours or until done.

16. Let stand 10 minutes before slicing.

17. Skim fat from sauce, strain and serve with meat.

Tips
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 1 hour, return them to a pan with the sauce to finish cooking in the smoker. Turning and basting with the sauce til done

When done, let stand for about 10 minutes before slicing.

Serve with sauce poured over the sliced roll

[Blue Dog BBQ]

Thanks Yall the main issue with me on this cook when i was smoking i wanted to make sure the bacon got cooked. Therefore i slightly over cooked the meat. The next time since I have a flank steak waiting I will cook the bacon first. Mom said not to but I think it'll be better if I do. (sorry mom). Jim that recipe sounds like it'll make the gravy like I want. Part of my tweaks for the next round you confirmed with your recipe. anyway it's tasty. The flavors go together great.

[Slanted88]

Nice & is tasty... Louie get's it at Tyndall AFB...bad sliced thin roll up gig!

[THE ICEMAN]

Oh yeah, I'd be all over that.
I've made rouladen a few times & seem to tweak the recipe a bit each time. I wouldn't worry aboot the bacon thing, I've never had a problem with it not being cooked although I have used crisped bacon as well, enjoyed it each way.

Here's the couple of times I have made it...
http://www.smoked-meat.com/forum/sho...86&postcount=5
http://www.smoked-meat.com/forum/showthread.php?t=26964

[Blue Dog BBQ]

Thanks Iceman. I looked at your post on rouladen before I started. Me thinks yours looked better than mine.

[dsgarner06]

X2

X3

[cowgirl]

Those look great!!

[walley_eye]

My mom makes this. Freakin awesome!!!

Except she wraps a pickle in bacon and then rolls it in mustard roulades meat.

Did I say freakin awesome!!!

Germans know how to cook.

[Richtee]

That's a strange concoction for sure, but I'm willing to bet I'd probably like it.

It's a pretty classic dish...I believe it's german/slavic in origin. I have had it at a couple places..a Polish and German resto. Delicious.