There are lots of recipes for Rouladen “out there,” but this one is mind – and I like it very much!

1 large flank steak, pounded gently to about 1/4″ thick – or, you can ask the guy at the meat counter to run it through the tenderizer a couple of times – once crosswise and once lengthwise.
1 8 oz pkg of Pepperidge Farm Cornbread stuffing
1 8 oz pkg of Pepperidge Farm Herb Breadcrumb stuffing
1/4 c sweet pickle cubes, drained
1/4 c dill or bread and butter pickles (your choice), cubed and drained
1 hardboiled egg, chopped coarsely
1/4 c coarsely chopped nuts (walnuts or pecans are best)
1/2c coarsely chopped Red Delicious apple
4 c beef broth (or more) (NOTE: NOT bouillon!!)
butter
Canola oil

Use beef broth and butter to make the stuffing, following directions on the packages. (Don’t forget you are basically doubling the recipe.) Add pickles, egg, nuts and apple. Mix lightly and set aside.

Take the flank steak and lay it out on the counter with the shorter, narrower end toward you.

Lightly mound the stuffing mix to about 1/2 inch thick on the flank steak, leaving about 1 inch clear around the edges.

Roll away from you, sweeping any extruded stuffing back into the roll.

Use kitchen twine to securely tie up into a roll. Seal off the ends using toothpicks or twine to keep them closed.

Heat Canola oil in the bottom of a cast iron Dutch oven until a few drops of water “pop” when dripped into the oil. Sear all sides and ends of the meat roll. Reduce heat to low. Add a couple of cups of beef broth and cook about 1 hour, or until the meat is done.

Set meat aside on a plate, covered with foil to keep warm. Make a flour slurry (2 Tbs flour to 1/2 c water – I shake it up in a mixing shaker), and whisk into the cooking liquid. Heat slowly with constant stirring to make a nice gravy. You can make it thicker if you wish by adding a little more flour to the water. Taste and add salt and pepper as your taste dictates.

Serve with a mixed salad and a nice glass of wine. Even though it’s considered a “white” wine, I really like Liebfraumilch with German food. There is just something about it that makes German food taste really nice.

I got this recipe from the wife of a Major in the Air Force when the XH and I were in Utah. I really liked that gal! She’s the one who first told me that “3 moves – 1 fire.” Wish I could remember names. I’d love to look her up.