Nana's German Beef Rouladen



This was always one of my favorite meals.  Of course it's gotten a little bit of a remix, and personally we like this version quite a bit better.  To make the rouladen you will need:

3 pounds beef round steak
Salt and pepper (Or my favorite, Nature's seasoning)
Brown mustard
minced garlic
6 to 7 slices of bacon chopped
1/2 bag shredded carrot
butchers twine or tooth picks
1 tablespoon oil
1 tablespoon butter
3/4 cup red wine
1 cup beef broth
8 ounces of mushrooms, quartered
1 tablespoon of all purpose flour, mixed with 1/4 cup water
water


1.)  Preheat oven to 350 degrees.
2.)  Cut the steaks into strips about 3 to 4 inches wide.  Sprinkle with salt and pepper.  Smear with some mustard, sprinkle some on the bacon and some of the carrot.  Add a pinch of garlic.  Roll up the steaks.
3.)  Working with small pieces of the twine, tie at each end, or if using toothpicks, secure the steak closed.




4.)  In a dutch oven over medium heat, add the oil and melt the butter.  In batches (so the pan is not overcrowded) brown the rouladen on all sides.





5.)  Add the red wine, the beef broth and enough water to half cover the rolls.  Add the mushrooms and any leftover bacon.
6.)  Cover and bake for 2 - 2 1/2 hours in the oven.  Remove the rolls from the broth and put the pot on the stove on medium heat.  As the mixture comes to a boil, add the flour/water to make a gravy.  Return the rolls to the gravy to coat them.


Mashed Turnip (instead of mashed potatoes)
5 large turnips
1/2 cup milk
2 tablespoons prepared horseradish
Salt and Pepper to taste (Nature's Seasoning)

1.)  Peel, wash, and quarter turnips.
2.)  Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.               
3.)  Place in large mixing bowl and use immersion blender to break up turnips into smaller bits. Add milk and prepared horseradish. Blend to desired consistency. Add salt and pepper to taste.         
       Really tastes great with the rouladen gravy!