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Smoked German Rouladen
By Traeger Kitchen
This traditional German dish combines thinly sliced beef with a savory, crunchy dill pickle center. Served with a warm, flavorful gravy this will quickly become a new favorite.
Prep Time
25 Minutes
Cook Time
2 Hours
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Pound | beef eye of round, sliced 1/4 inch thick |
| 4 Tablespoon | German stone ground mustard |
| 1 Pound | thick-cut bacon |
| 2 Large | onions, sliced |
| 1 Jar | (16 oz) dill pickle spears |
| 1 Teaspoon | Jacobsen Salt Co. Pure Kosher Sea Salt |
| 1/2 Teaspoon | freshly cracked black pepper |
Braising Liquid
| 2 1/2 Cup | beef stock |
| 1 1/2 Tablespoon | Worcestershire sauce |
| 1 Whole | bay leaf |
| 2 Clove | garlic, smashed |
| 2 Tablespoon | cornstarch |
| 1 Cup | heavy cream |
Steps
1
Place each slice of beef in between 2 layers of plastic wrap and pound thin using a meat mallet. Generously spread one side of each fillet with 1/2 tablespoon mustard. Place bacon, onions, and pickle spears on each steak.
Ingredients
2 Pound beef eye of round, sliced 1/4 inch thick
4 Tablespoon German stone ground mustard
1 Pound thick-cut bacon
2 Large onions, sliced
1 Jar (16 oz) dill pickle spears
2
Wrap the steak around the bacon, onions, and pickles to form a tight roll. Use string or toothpicks to hold the roll together. Season with salt and cracked black pepper.
Ingredients
1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/2 Teaspoon freshly cracked black pepper
3
When ready to cook, set the Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
165 ˚F / 74 ˚C
Super Smoke
4
Place the rolls directly on the grill grate and smoke for 30 minutes. Remove the steak rolls from the grill.
165 ˚F / 74 ˚C
Super Smoke
5
Increase the Traeger temperature to 325°F, allowing it to preheat while preparing the braising liquid. In a large baking dish, combine the beef stock, Worcestershire sauce, bay leaf, and smashed garlic cloves.
325 ˚F / 163 ˚C
Ingredients
2 1/2 Cup beef stock
1 1/2 Tablespoon Worcestershire sauce
1 Whole bay leaf
2 Clove garlic, smashed
6
Return the steak rolls to the Traeger and sear on each side, approximately 3 to 5 minutes per side.
325 ˚F / 163 ˚C
7
Remove steak rolls from the Traeger and gently arrange the steak rolls in the braising liquid. Place the pan on the grill.
8
Cook for 1 1/2-2 hours, or until the steak is very tender. Remove the steak from the dish to a separate platter and cover with aluminum foil.
325 ˚F / 163 ˚C
9
Heat the baking dish on the stovetop. Combine the cornstarch and 4 tablespoons cold water in a separate bowl. Stir the cornstarch mixture and heavy cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1 to 2 minutes.
Ingredients
2 Tablespoon cornstarch
1 Cup heavy cream
10
Return the rolls to the warm gravy and serve immediately. Enjoy!