Here is my version of that classic German dish Rouladen.
6 Sirloin steaks (pounded thin)
6 Rashers thick cut unsmoked bacon
2 Tbsp Frenches Yellow Mustard
2 Onions chopped
1 Jar Mrs Elswood Haimisha Pickled Cucumbers, drained & chopped
2 Cloves Garlic chopped finely
500 ml home made beef stock (from beef bones)
Parsley chopped

Most of the ingredients, forgot to show the Garlic & Olive Oil, salt & pepper.

The beef was pounded to tenderise it and make it thinner so it could be rolled. As these were quite small steaks, I used 3 to make 1 Rouladen.

Then I added salt, pepper, squirted with the mustard then spread it out.

The bacon was put on the steak, followed by the chopped onions and dill pickle were put at one end.

The steaks were then rolled and tied to keep their shape.

Heated butter & oil in the Pressure Cooker, then browned the Rouladen separately.

When both Rouladen were browned on all sides, I set them aside whilst I sautéed the remaining chopped onions and dill pickles.

When they were ready, the Rouladen were put on top and sprinkled with chopped parsley.

500ml of home made beef stock added, the lid clamped on and the timer set for 1 hour.

Once the pressure was reached, the timer started automatically and I turned down the heat to maintain the pressure and let it cook for the full hour.

Once the hour was up, I let the pressure naturally reduce, this took about 10 minutes.

The finished Rouladen, cooling down before being frozen for a later date.

I strained the gravy and added it to the Rouladen in freezer containers.


Frozen & vac packed

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s