Prep Time: 45 min
Cook Time: 4 -8 hours in slow cooker
Ingredients:
Rouladen strips - Save-on-more - usually has the best in stock (Canada) also your local butcher - or T-bones can do them for you if you ask in advance. I plan on two per person (kids included - because both our girls eat 2)....and they are amazing for left overs!!
1 sm jar Dijon Mustard
1 large onion
1 pkg bacon
3 cloves of garlic
1 carton Beef Broth (I use sodium reduced prepared Campbell's cartons)
1 C red wine (optional)
Process:
Finely chop onion and saute until soft, add garlic and saute until aromatic - put aside
Chop bacon and saute, drain fat, then combine onion mixture.
Meanwhile....lay strips of Rouladen on parchment paper, spread on dijon mustard - to your taste (we like lots)
Spoon onion/bacon mixture onto one end of the rouladen, roll, while tucking ends inside to hold bacon and onion, toothpick to hold.
Heat pan on med to high heat with a TBSP of EVOO, brown all sides of rouladen (starting with the end side if not using tooth picks)
Transfer from pan into slow cooker, arranging tightly to accommodate all rolls (I did 18 (with two bacon packs in these pics)
Pour Beef Broth over rolls to cover
Cook on high for 4 hours or low for 8hrs (I always do 8hrs)
Prepare sides, serve with J-Lohr Cabernet Sauvignon and enjoy!!!
WOW you make me want to make and eat it your pics are awesome. I have to show Wayne. That would be a good change for the family supper we have every two weeks ...what do you usually server with it Heather?
ReplyDeleteThank you for your comments! I think authentically it is to be served with mashed potatoes, gravy, and pickled beats.....That night I served it with roasted potatoes, boiled beets and oven roasted peppers (yellow, orange, and red), carrots, and personally gravy or au jus is to heavy for the dish and a simple side of dijon (the chardonnay infused one, is very nice!) is the perfect accompaniment!
ReplyDeleteXOXO Thanks Georgie!!
I also can't by any means take credit....as this was originally mom's receipe
ReplyDeleteWayne is trying this recipe for Sun.18th supper will let you know how it goes Geo
ReplyDeleteHow did it go??? Amazing I'm sure...next up...homemade perogies
ReplyDeleteThe kids ate real well they are good meat eaters, Craig & Shawna loved it...we made 12 huge ones lol...and yes they took some home for another day...really pleased, we served sm roasted red potatoes and mashed carrots ...dill pickles we told them to come with good appetites...I had Italissima (brand name) grainy Dijon mustard on the side. Even Craig tried that and gives a very good flavor with the meat.We will make this again for sure. Thank you Heather oxoxo Georgette
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