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!