When we make Rouladen – we always make a larger quantity and freeze them raw or make them for a special occasion, like last year150 of them for a church dinner.
Here are a few shortcuts to speed up the process and cut down on cleaning:
Chop all the onions and the pickles.
Dicing the bacon could save you some money as you can put on a little bit less of it per slice.
Use a larger work surface and cover with a new cut open plastic bag (make sure that the plastic is not perfumed), for sanitation and easier clean up.
Lay out as many of the meat slices as you can fit on the plastic.
Follow the steps from the previous recipe.
Once rouladen are rolled prepare an oven proof roaster and a frying pan.
Add some oil to the frying pan and brown as many rouladen as you can fit into the pan, but with enough room so that you can still turn them.
Once nicely browned on all sides transfer meat to roaster.
Add water, some prepared mustard and some granulated bouillon to pan and de-glaze.
Pour juice from pan over rouladen in roaster and fry the next batch.
To speed it up even more use a second frying pan.
Little hind for browning: The browner the rouladen, the darker the gravy, but do not burn them while browning!
For the rest of the instruction go back to the original recipe or our step by step story board.