Smoked German Rouladen
Equipment
- Smoker or pellet grill
- Oak or other hardwood pellets
Ingredients
Main
- 2 lb Beef (eye of round)
- 4 tbsp stone ground mustard
- 1 lb bacon (thick cut)
- 2 yellow onions (thinly sliced)
- 1 jar dill pickle spears
- 1 tsp salt
- ½ tsp cracked black pepper
Braise
- 2½ c beef stock
- 1 tbsp Worcestershire
- 1 bay leaf
- 2 cloves garlic (smashed)
Gravy
- 2 tbsp corn starch
- 4 tbsp cold water
- 1 c heavy cream
Instructions
- Preheat your grill or smoker to 185 °F
- Cut the beef into ¼" thick slices to create the rolls. Place each slice between 2 layers of plastic wrap or wax paper and pound thin with a meat mallet.2 lb Beef
- Generously spread one side of each filet with ½ tablespoon of ground mustard. Place bacon, onions, and dill pickle slices on each steak.4 tbsp stone ground mustard, 1 lb bacon, 2 yellow onions, 1 jar dill pickle spears
- Wrap the steak around the contents, forming a tight roll. Use string or toothpicks to hold the rolls together. Season with salt and pepper.1 tsp salt, ½ tsp cracked black pepper
- Place the rolls directly on the grill grates and cook for 30 minutes.
- Remove the rolls from the grill and increase the temperature to 325 °F
- While the grill is heating make the braising liquid. In a large bowl, combine 2½ c beef stock, 1 tbsp Worcestershire, 1 bay leaf, and 2 cloves garlic (smashed). Set aside.
- Once the grill is to temperature, return the rolls to the grill and sear on each side (around 3-5 minutes per side).
- Pour the braising liquid into a baking dish or foil pan. Remove the rolls from the grill and gently place in the liquid. Place the dish back on the grill and cook for 1½-2 hours or until the steak is tender.
- Remove the steak from the liquid and set aside, covering with foil.
- Pour the liquid into a large saucepan. In a separate bowl, combine 2 tbsp corn starch and 4 tbsp cold water. Stir in the cornstarch mixture and 1 c heavy cream into the braising liquid. Bring the gravy to a boil, stirring constantly for 1-2 minutes or until slightly thickened.
- Return the liquid to the baking dish, and place the rolls back into the dish. Serve immediately, topping the rolls with gravy as desired.
Notes
If you can't find eye of round, any beef round will do in a pinch. Note that I also strained the braising liquid before making the gravy to remove the bay leaf, mustard seeds from the rolls, and smashed garlic. Goes great with Bell's Oktoberfest Marzen or a similar beer.