This time when I asked Eddie what he’d like to try next for dinner, leaving all thoughts of murdering him behind (see Chili Colorado from 8/15/10) he boldly suggested Rouladen. In my usual ignorance I presumed this was a dish Grandma Ellen made (find Rhubarb pie in this blog somewhere too) and, of course, was wrong.
I found the simplest recipe I could, half a page long,but when I read it I had no idea that the FOUR steps of their 20 MINUTEPREP TIME would be triple for moi.
Above is the “roll-up”, and be grateful because I got all kinds of mustard seeds jammed into my iPhone just for you. Then I opened a bottle of J Pinot Noir, sat down, and ate as much as humanly possible. My husband? Still alive to swear that it had to be the best thing I’ve ever made…so far.
The recipe is from Allrecipes.com:
- 1 1/2 pounds flank steak
- German stone ground mustard, to taste
- 1/2 pound thick sliced bacon
- 2 large onions, sliced
- 1 (16 ounce) jar dill pickle slices
- 2 tablespoons butter
- 2 1/2 cups water
- 1 cube beef bouillon
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Placebacon, onions and pickle slices on each filet and form into a roll. Usestring or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring todissolve the bouillon cube. Simmer the rolls for about an hour.