Trudy Schenk (“Mom Trudy’ to me) came to Ellis Island from Germany 50 years ago. She taught a few of us Park City sisters in the ward how to make this German dish (January 31, 2007). She had me come to her house early to help get ready for the cooking class. . Another time Sheryl Roberts and I helped roll rouladen all morning with Trudy to prepare for Joachim’s 70th birthday party.
Round steak (London broil), cut into 4 thin steaks, 9-inches long (have butcher cut it on #4 thickness)
Mustard, German* or Dijon
2 pickles, halved/quartered lengthwise
4 slices bacon, chopped and fried, or turkey bacon
1 large onion, chopped medium-fine
1 turnip (optional) cut into size of pickle
3 TBL canola oil, cold-pressed
1-2 tsp cornstarch
1. Lay down long pieces of meat, pat dry. Sprinkle with salt and pepper. Spread on thin layer of mustard.
2. If using turkey bacon, no need to precook, lay 2 pieces down lengthwise.
3. Place pickle slice, fried bacon (if using regular kind), turnip and 1-2 TBL chopped onion.
4. Roll up and secure with metal turkey lacer, or wooden skewer.
5. Brown in oil on both sides. Add 1 C water. Simmer, covered, for 2 hours or longer if necessary, turning occasionally. Add more water as needed.
6. Remove skewer. Add water if needed to make gravy. Bring to a boil. Thicken with cornstarch dissolved in 1 TBL cold water. Season with salt, paprika, and sour cream to taste.
*Available at World Market