Wednesday, September 24, 2014

Beef Rouladen

It took us a year and a half, but we finally finished all 12 variations of Stuffed Ground Round Steaks, and now we're ready to move on to the next recipe in our Dutch Oven Cookbook - Dutch Oven Beef Rouladen. This one only has 3 variations, and while the first one was delicious, I'm not sure about the second one which includes dill pickle! We'll see. 

This is more of a process than a recipe, so here you go.

Start with thin-sliced round steak. In our local grocery store it's sold as milanesa steak. Season with black pepper, garlic salt and seasoning salt.
Dollop with prepared stuffing (from a box is fine), along with some finely chopped onion.
And then top with sliced or shredded cheese. This time we used Monterey Jack.
Roll up, tucking in the sides and secure with two toothpicks.
Heat bacon grease or oil in your Dutch oven and brown the rouladen on all sides. Then lower the heat, cover and cook until done, about 30-40 minutes. (You can also do this in a 250° oven if you'd like.)
Use the drippings to make gravy and serve with a baked potato and your favorite vegetable.
While it was best the first day, the leftovers were pretty good as well!

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