Rouladen for 6 From The Black Forest Steak & Schnitzel Haus

by Suzanne Heron.

Ask your butcher for 12 slices of beef centre round for Rouladen, each one about 1/8” thick, 3” wide and 8” long. You also need: 6 Strips of Bacon cut in half, 1 medium size onion cut in 12 wedges, 6 Dill Pickles cut in half.

Preheat oven to 400F. To assemble: lay out the slices of beef. Cover the entire surface of each one with Dijon mustard. At one end of each slice, place a half strip of bacon, a wedge of onion and a half pickle. Roll them up one at a time, pulling over the sides to create a sealed parcel. Place them tightly in a 9” x 9” pan and add liquid until they are almost submerged. Use mostly dill pickle juice, with a bit of water and vinegar. Cover the pan with foil and poke a few holes in it. Cook for about 1 1/2 hours. Take out of the pan, strain the liquid and use it to make a gravy. Add more Dijon mustard to your gravy to bring out the flavour. Serve Rouladen completely coated in the gravy. Enjoy!

Chef Dragica Veen, The Black Forest Steak & Schnitzel Haus, 540 Hwy 93/95, Invermere, 250-342-9417. Over 25 years of family ownership – the secret is consistency. People come back year after year for their favourite meal.