A Delicious Rouladen Recipe
8 slices beef sandwich steak (thin, almost a ¼ inch)
8 slices, nitrate free, bacon, chopped in about ¼ inch strips
1 large onion, chopped
Salt and Pepper
Ghee, Bacon fat, butter, beef lard, etc. About 2 Tablespoons
Gluten Free all-purpose flour, rice flour, about 2 Tablespoons
Better Than Broth, Beef flavor, about 2 teaspoons
Toothpicks for securing
Spread beef out on parchment paper. Spread a thin layer of mustard on top on beef, about a teaspoon. Sprinkle with salt and pepper. Add a little bacon and onion in a line across the in the narrow part of the beef. Roll the steak up and secure with a toothpick or two. Continue for the remaining pieces of steak.
In a brazier, or large sauté pan, heat the fat to coat the bottom of the pan. Place the rolls into the pan seam side down to sear the rolls closed. Add any leftover bacon or onion bits to the pan. Turn the rolls over after getting a nice sear. Cook for about 12-14 minutes.
Transfer the rolls to a plate. Using a whisk (and possibly more fat, then) add the flour until well combined. Add about 8 ounces of water and Better Thank Broth and stir until dissolved. Add rolls back in to pan, cover and cook until steaks are tender. About 10 – 15 minutes. Enjoy!
I love to serve this with sautéed red cabbage and boiled potatoes.