Ingredients: |
Ingredients: 3 lbs. Sirloin steak, sliced thin and pounded to 1/4 thick
6 tsp. yellow mustard
1/4 c. finely chopped onions
4 cloves of garlic finely chopped
6 slices lean bacon, each about 8 inches long
3 tbsp. olive oil
2 c. water
1 tsp. salt
1 tsp. pepper
1 tbsp. butter
2 tbsp. flour
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Directions: |
Directions:Cut the Steak into 6 rectangular pieces about 4 inches wide and 8 inches long. Spread each rectangle with a teaspoon of mustard, Sprinkle it with 2 teaspoons of onion and garlic, place a slice of bacon down the center, salt and pepper each piece. Roll meat jellyroll fashion into a cylinder. Tie with kitchen cord or pin meat rolls closed with meat clamps.
In a heavy 10 to 12 - inch skillet add olive oil over moderate heat until warm. Add beef rolls, brown on all sides, regulating the heat so they color quickly and evenly without burning. Save skillet and drippings to make gravy later. Transfer the rolls to Pressure cooker, Add water and close pressure cooker. Cook per your pressure cooker instructions, usually bring cooker to cook position and cooking for the time for the amount of meat being cooked. When cooked transfer to a heated plate.
In skillet add butter over moderate heat and when the foam subsides, sprinkle in flour, salt and pepper. Lower the heat and cook, stirring constantly, until golden brown. Be careful not to let it burn. Gradually add the 2 cups of broth from pressure cooker, beating vigorously with a whisk until the sauce is smooth and thick. Taste for seasoning, add the Rouladen to the skillet. Simmer over low heat only long enough to heat the rolls through. Serve the rolls on a heated platter and pour sauce over them. Rouladen is often accompanied with boiled potatoes. |
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