|Nutritional Guidelines (per serving)|
|Servings: 6 Portions (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crockpot beef rouladen is a simple German main dish recipe cooked to perfection in your crockpot. The combination of tender beef with bacon, onion, and dill pickle is sublime and such a wonderful blend of flavors. You can leave the dill pickle spears long so they look like the picture; just cut each spear into four pieces lengthwise.
This classic German recipe should be served with a crisp and cool green salad to balance out the strong flavors, or choose some seasonal fruits and put them together with a simple raspberry dressing.
- 1 1/2 pounds round steak
- 1/4 cup stone ground mustard
- 6 slices bacon
- 2 onions (chopped)
- 4 cloves garlic (minced)
- 1 green bell pepper (chopped)
- 2 dill pickle spears (chopped)
- 1/4 cup flour
- 3 tablespoons butter
- 1 (16 ounce) package baby carrots
- 1 1/2 cups beef stock or broth
- 1/2 cup sour cream
- 1 tablespoon flour
- Dash salt (or to taste)
- Dash pepper (or to taste)
Cut the round steak into six pieces. Place the meat between sheets of plastic wrap and flatten with a rolling pin, beating firmly but not so hard that you tear the meat. Remove the plastic wrap and spread each piece of meat with some mustard and set aside.
In a large skillet, cook bacon until crisp over medium heat. Remove the bacon and drain it on paper towels; crumble and set aside.
In the drippings remaining in the skillet sauté the onion and garlic until tender over medium heat, about 5 minutes. Add the bell pepper and cook for 2 minutes longer. Remove onions, garlic, and bell pepper from the skillet with a slotted spoon. Combine the vegetables with the bacon and pickles in a medium bowl.
Divide this mixture between the beef pieces and roll up. Tie the bundles with kitchen string. Sprinkle each bundle with salt and pepper to taste. Dredge each roll in 1/4 cup flour; shake off excess.
Add the butter to the skillet; brown beef rolls, about 1 to 2 minutes on each side.
Place the carrots in bottom of 4-6 quart slow cooker. Top with the beef rolls as they brown. Pour the beef broth over all.
Cover and cook on low for 6 to 7 hours until carrots are tender and beef is very tender. Remove the beef rolls from the crockpot; carefully remove kitchen string. Remove carrots from crockpot using a slotted spoon.
In a small bowl combine the sour cream and 1 tablespoon flour; mix well, then stir into liquid remaining in a crockpot. Stir to combine, turn heat to high, and return carrots, then beef rolls to crockpot. Cook for 10 to 20 minutes longer or until sauce thickens; season with salt and pepper to taste. Serve the carrots and beef rolls with sour cream sauce.