Rouladen with Root Vegetables and Smoked Pepper Bacon
1. Wrap steak in plastic wrap and freeze 45 minutes so that it will be firm and easy to cut. Meanwhile, peel carrots and
time : Advance prep required
1.5 to 2 lb. beef top round steak
1/2 pound slender carrots
1/2 pound slender parsnips
3 cups water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 pound thick sliced pepper bacon
1 tablespoon vegetable oil
2 cloves garlic, peeled and chopped
2 12 oz. bottles dunkel lager, at room temperature
2-3 dashes Worcestershire sauce
2 bay leaves
1 teaspoon fresh or 1/4 teaspoon dried thyme
3 tablespoons all-purpose flour
2. In a large casserole, heat water and salt to boiling . Add carrots, cover, reduce heat to simmer, and cook 5 minutes. Add parsnips and cook 5 more minutes. Lift veggies with tongs to a cutting board; drain Dutch oven and set aside.
3. Cut vegetables lengthwise into 1/4-inch-thick sticks and set aside. Sizzle bacon in a cold skillet set over medium high heat, until lightly browned but still pliable, and set aside to drain. Reserve skillet with drippings to make gravy later.
4. Butterfly the steak - with very sharp knife, cut steak horizontally from
one long edge almost to the other side. Open steak and place between 2
floured sheets of parchment paper or plastic wrap. With rolling pin, pound
steak thin, until shaped about 10x12 inches. Discard the wrappings.
5. Sprinkle beef with pepper and cover with the lightly browned bacon slices. Arrange vegetables on top of the meat, leaving about a 2-in. margin to roll up steak to enclose vegetables.
With string, tie rolled stuffed steak at 2-inch intervals.
6. In same Dutch oven, heat oil over medium heat. Add rolled steak, or
rouladen, and brown well on all sides, turning with 2 wooden spoons or
broad spatulas. Add garlic and saute 30 seconds. Add beer,
Worcestershire sauce, bay leaves, thyme, and salt or pepper to taste. Cover and heat to boiling over high heat. Reduce heat to low and
simmer 40-60 minutes, turning rouladen twice, until rouladen is fork-tender.
7. When roulade is tender, transfer to serving platter: cover and keep
warm. Discard bay leaves from Dutch oven. Stir flour into skillet with pan drippings and simmer until browned. Ladle one cup of the cooking liquid into the skillet, and whisk well. Let roux cook over medium heat, stirring, until smooth, then scrape all skillet contents into the Dutch oven. Cook the gravy until thickened (you may add sliced mushrooms too). Cut and remove strings from roulade, then portion into slices and serve with gravy.