(Almost) My Grandma's Rouladen
- 6 slices bacon, cut into lardons
- 1 (1 1/2-pound) piece of flatiron steak, butterflied open (by you or your butcher), cut into 4 equal pieces and pounded 1/4-inch thin
- Salt and freshly ground pepper
- 2 tablespoons country-style or Dijon mustard
- 1 1/2 large yellow onions, diced
- 2 tablespoons pickle relish
- 2 tablespoons vegetable oil
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1 (14 1/2-ounce) can of diced tomatoes
- Special equipment: kitchen twine
- Preheat the oven to 325 degrees F.
- In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside.
- Salt and pepper the steaks and lay flat on a large cutting board.
- Brush the top side of the slices with enough mustard just to coat.
- In a small bowl, toss together half the onion with the pickle relish and the reserved bacon.
- Sprinkle with salt and pepper.
- Spread the onion mixture over the meat.
- Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat.
- Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes.
- Add the garlic and cook another minute.
- Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
- Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes.
- Turn the meat once halfway through cooking.
bacon, flatiron steak, salt, countrystyle, yellow onions, pickle relish, vegetable oil, carrot, celery stalk, garlic, red wine, tomatoes, kitchen twine
Taken from www.foodnetwork.com/recipes/melissa-darabian/almost-my-grandmas-rouladen-recipe.html (may not work)