Or why mustard, bacon, onions, and pickles go so well together.

Because I love to eat German food but we are on a strict budget (on account of we are moving to London in a few months!), last night I decided to make Rouladen at home. It went surprisingly well! Check out the recipe I used for specifics. Here are a few tips on how to make it.

Some supplies:

Start by using a meat tenderizer to pound your meat thinner.

For me, this was the toughest part of the process. If anyone has any suggestions on using a meat tenderizer or what kind of meat might be thinner and better for this, please leave a comment! Traditionally, rouladen is made with very thin meat and can be wrapped around the filling several times. You just can’t get the flank steak to be that thin. Don’t get me wrong, it is delish just the way it is. However, that is about the only thing that seems to make a difference between eating this at home and eating this at a traditional German restaurant.

Then cut and dress your meat. Be sure to use a stone mustard. The more mustard, the better!

Then roll and toothpick or string them to hold. Brown in the skillet with butter.

After they are browned, add your water, beef cube, bay leaf, crushed garlic cloves (3), and any extra pickles and onions you may have (to taste) .

Simmer over medium heat for about an hour or until the meat is done. Then take the rolls, garlic cloves, and bay leaf out and finish making the “gravy” by adding the Lipton Beefy Onion Soup packet and tablespoon of cornstarch (mixed with water). Whisk until the gravy has thickened to your liking. Here is the final product served with mashed potatoes:

YUM!