I made my first batch of rouladen yesterday and I am grateful it turned out.
My husband and I were discussing something Saturday morning that sent him looking through our various ethnic cookbooks for a rouladen recipe.
I honestly cannot recall the subject, but I do recall him finding a few recipes that he knew were simply not correct.
They were not what he was used to. Me either, for that matter.
It stuck with me. I decided I had to make some and yesterday I got the opportunity.
I checked a few recipes on the Internet for procedure and then made the recipe up.
In short, I spread mustard on one side of the thin beef slice, topped it with pickle, a sliced of cooked bacon and a mushroom and onion mix I cooked in the bacon grease.
I rolled the beef, secured it with toothpicks and then browned the rouladen in the remaining bacon grease to which I'd added olive oil.
Once browned I took them out, deglazed the pan with water and red wine, put the meat back in to simmer for about 20 minutes and then popped it in the oven.
It nestled beside the veggies at 350 for about an hour.
The only spices I used were salt and pepper.
It was good. Really good. If that sounds like bragging, it is.
I am grateful it worked out, and I am grateful it was so much fun to make.