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Rolladen
by Christel Schmidt
(Campbells Bay, P.Q., Canada)
Browning Rolladen
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“This was what our mum would make every Christmas Eve, we still carry this tradition on.”
Ingredients:
- 8 thin round steaks
- 1/2 small tin of tomato paste
- 1/2 c. dijon mustard
- 12 slices bacon cut in half
- black pepper
- 2 medium onions quartered
- 4 small dill pickles cut in half
Instructions:
- Spread tomato paste on each steak and top with dijon mustard.
- Place 3 pieces bacon strips on top. Sprinkle with black pepper.
- Place a piece of pickle and a piece of onion at one end and roll up, securing with toothpick or string.
- Brown on all sides in pan with a bit of oil. When all sides are browned, cover with water, bring to boil, turn temperature down and simmer 1 hour (covered) till meat is tender.
- Remove Rolladen from liquid, taste, add salt if needed and thicken with flour and water. Makes a delicious gravy.
* * * * *
Just a note to those who are unfamiliar with adding flour and water to a gravy to thicken it. Thoroughly mix some flour (about 1 - 2 tbsp.) with some cold water. Slowly add this to the boiling liquid, stirring constantly. This then needs to simmer at least 5 minutes for the gravy to thicken and the flour 'taste' to disappear.
Alternatively, you can dissolve about 1 - 2 tbsp. cornstarch in a bit of cold water. Slowly add this to the boiling liquid. This thickens immediately, so it is easy to gauge how much to add. This does not need to cook; it's ready to serve right away.
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