smoked german rouladen

INGREDIENTS


  • 2 Pound Beef, eye of round

  • 4 Tablespoon Mustard, German stone ground

  • 1 Pound thick-cut bacon

  • 2 Large yellow onion, thinly sliced

  • 1 Jar dill pickle spears

  • 1 Teaspoon salt

  • 1/2 Teaspoon cracked black pepper

  • 2 1/2 Cup beef stock

  • 1 Tablespoon Worcestershire sauce

  • 1 Bay Leaf

  • 2 Clove garlic, smashed

  • 2 Tablespoon corn starch

  • 4 Tablespoon cold water

  • 1 Cup heavy cream

PREPARATION



1


Place each slice of beef (1/4 inch thick) between 2 layers of plastic wrap and pound thin using a meat mallet. Generously spread one side of each filet with 1/2 tablespoon of mustard. Place bacon, onions and pickle slices on each steak.



2


Wrap the steak around the bacon, pickles and onions to form a tight roll. Use string of toothpicks to hold the roll together. Season with the salt and cracked black pepper.



3


When ready to cook, start the Z Grill grill and set the temperature to 185 degrees F and preheat for 10-15 minutes. Place the rolls directly on the grill grate and smoke for 30 minutes.



4


Remove the steak rolls from the grill, close the lid and increase the temperature to 325 degrees.



5


Allow the grill to preheat while you prepare the braising liquid. In a large baking dish, combine the beef stock, Worcestershire sauce, bay leaf and smashed garlic cloves.



6


Return the steak rolls to the grill and sear on each side (approximately 3-5 minutes per side).



7


Gently arrange the steak rolls in the braising liquid and place the pan on the grill. Cook for 1 1/2-2 hours or until the steak is very tender. Remove the steak from the dish to a separate platter and cover with tin foil.



8


Heat the baking dish on the stove top. Combine the cornstarch and cold water in a separate bowl. Stir the cornstarch mixture and cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1-2 minutes.



9


Return the rolls to the warm gravy and serve immediately. Enjoy!


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