Rouladden - German Beef Crepes! : - beef

Method

• Go to thrifty's, buy specific rouladen steak, it's really really thin. They usually have it, if not just ask. While you're there get yourself some good thick bacon from the butcher. You'll want one piece per rouladen plus a couple for the sauce, and one or two for you :). So these are like, well meat crepes. Take a slice of beef, salt and pepper one side, lay down a quartered dill pickle, some spicy mustard, chopped onion/garlic, I do a shave or two of carrot, and of course that BACON!. All these things are at the one end of the steak, and then you roll the sucker up like a blintz! Tie with a bit of kitchen string, I pre-cut mine. Do up a whole bunch. Roll them in some seasoned flour, and in the bacon pan, sear the shit out of all sides of the little babies. Pack them all into a baking/roasting pan just like meat sardines. You can deglaze your pan with a bit o red wine, or the rest of that beer you're drinking. Pour that into the pan, and hell why not toss in some onion/garlic/mushroom if you got it, all to make the sauce better. Oh and don't forget the couple spare bacon strips that survived the kitchen invaders. By now, things are smelling fabulous, and people are hungry, don't be afraid to spatter hot oil at them to defend your reouladen babies. So now you put 'em in the oven, tell your babies a bedtime story, and that you'll see them in like two hours. Cover the pan with foil and SLAM the oven door! Muahaha! (300-350ish) Broil the suckers for 10 at the end. Take out the rouladen onto a plate, and make your gravy with the amazingness in the pan. Read up on gravies and sauce in general in the joy of cooking, you'll be glad you did. Eat like a fricken pig! Oh, and what's that, you made a second batch?? Perfect! Because you know what, they are amazingly better the next day after the juice makes friends with the meat over a long and sexy night in the fridge.
• Enjoy my friends, enjoy.