Rouladen with Spaten Gravy

Rouladen is a common folk, German dish, that usually consists of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked in gravy. This recipe follows this tradition, but this is AleMeals, so we add some Spaten Lager to the gravy and a little heat to the rouladen. The cut of beef is usually a less expensive piece of meat that is cut into large, thin slices.

Full recipe and video at AleMeals

Hardware

• 5 (about ¼" thick) slices of top round
• 2 TBSP German mustard
• 10 strips peppered smoked bacon
• 2 TBSP Eric's Wicked Seasoning
• 1 medium onion, sliced
• 10 spears Hot Damn Dill pickles
• Kosher salt and freshly ground black pepper to taste
• 1 TBSP olive oil For the Spaten Gravy
• 1 bottle Spaten Lager
• 2 TBSP butter, added to the pan drippings
• ¼ cup flour
• 2 cups beef stock
• Kosher salt and freshly ground black pepper to taste

Directions

1. Slather beef slices with mustard, kosher salt, black pepper, and Eric's Wicked Seasoning
2. Lay several onion slices and 2 pickle spears
3. Roll the rouladen and tie with twine
4. Heat oil in deep pan
5. Add rouladen and brown on all sides
6. Remove the rouladen, and add butter and flour to pan
7. Cook the roux, stirring constantly, until just darker than blonde
8. Add Spaten and beef stock
9. Bring to a boil
10. Add the rouladen into the gravy
11. Cover and simmer at low, low, low for 2 hours

bon appetit