by the chefs at GermanDeli.com
(Serves 6 fork-tender Rouladen in about 1 hour, including prep)

Ingredients 

6 slices of ¼” thick top round – approx 1 ½ pounds (ask your butcher)

10 - 12 teaspoons hot German mustard (Löwensenf is perfect)

6 German pickles (whole or halved)  - pickles are optional

6 tablespoons Schaller & Weber Double-smoked bacon, diced

1 large diced onion (the kind that makes you weep)

6 Tablespoons fresh parsley, minced

Salt and pepper

4 packages of Maggi or Knorr Rouladen Fix (optional but easier and delicious)

6 cups of water. (Use beef stock, bay leaf & seasonings if not using Maggi or Knorr Fix*)

Long toothpicks, or long metal picks, or butcher’s twine, or cotton thread.


Preparation: 

1. Sauté the diced bacon and onions together until slight translucent and set aside.
2. Lay out each piece of meat on a clean surface.  If the Rouladen are too thick, use a meat-pounder to flatten to ¼” thick. 
3. Brush each Roulade with the hot mustard.
4. Lay a pickle or pickle half at the short end of each piece of meat (optional).
5. Distribute the bacon/onion mixture evenly across each piece of meat.
6. Sprinkle the surface of each piece of meat with minced parsley.
7. Sprinkle with pepper and salt to taste.
8. Begin to roll up the meat beginning at the short (pickle) end.  Try to keep the rolling firm and not too loose.
9. Tuck in the outer edges and secure the roll with a couple of long toothpicks or by using butchers twine or something similar to keep the roll together during cooking.
10. In your pressure cooker add enough oil to barely cover the bottom.  When the oil is hot add three of the Rouladen and brown each piece until brown on all sides.  Remove the first three Rouladen and brown the remaining pieces.  Remove these Rouladen, as well.  You may drain any remaining oil in the pressure cooker- if you wish - but don’t clean the pot. 
11. If using Rouladen Fix, add 6 cups of water to the Pressure Cooker and 4 packages of Maggi or Knorr Rouladen Fix.  (If you are not using the Fix, please see below*.) 
12. Wisk until the Fix sauce mixture is well mixed with the water and bring the sauce to a low boil. 
13. Allow to simmer until slightly thickened, stirring continuously. 
14. Return the 6 Rouladen to the pot and place the cover on the pressure cooker and seal/lock it. 
15. Bring the heat up under the Pressure Cooker and when the ring on the cooker reaches the second orange ring, reduce the heat and set the timer to 20 minutes. 
16. After 20 minutes remove Pressure Cooker from the heat and either allow pressure to drop by itself while you make last minute touches to the side dishes, or use the release valve to allow pressure to escape until you are able to open the cover. 
17. Remove the meat and snip off any twine or slowly remove picks. 
18. Slice each Roulade in half on the diagonal so you can see the insides and place on a serving platter. 
19. Cover with gravy or serve gravy in a gravy boat.  If the gravy seems a bit too thick add a bit of water, if it seems a bit too thin, thicken with a bit of cornstarch and water.

* If not using Fix:
To make your own gravy add 6 cups of beef stock, one bay leaf, salt and pepper to taste.  After pressure cooking and removing the Rouladen, thicken the liquid with a roux of flour and butter, cornstarch & water, or any favorite thickener.  Adjust seasonings to your taste. 

GUTEN APPETIT!!