The fifth and final round, I mean pound. The grand finale of the Ground Beef Series. And boy its a good one. The German Roladen is a meat roll up filled with bacon, mustard and a dill pickle and usually made with flank steak but remember I am trying to be creative here. Don’t turn your nose up on this one, its a keeper. A hearty dinner main attraction saddled to side of homemade spätzle and brown gravy. Comfort food with a German accent, ja?
Ground Beef Series Recap
5 pounds ground beef= $12.01
5 amazing meals= est. cost $60.00
one family sick of beef= PRICELESS
To see all the recipes used in this series click Ground Beef Series in The Big RK Recipe Index on the right.
1 1/2 pounds ground beef
spicy brown mustard
4 slices bacon
4 dill pickle spears, drained on paper towels
3 T. olive oil
1 cup onions, chopped
4-5 T. flour
2 1/2 cups good beef broth
Salt and pepper to taste
Divide meat into four 6 ounce portions and press into a flat rectangle about 1/2 inch thick. Spread a teaspoon of mustard on each patty. Wrap each pickle with a slice of bacon and place in the center of each patty. Press all sides together, completely surrounding the pickle. In a large skillet with a fitting lid, heat oil and brown onions and each side of the roladan. Once browned, remove the roladen to a plate and add flour to the onions stirring well. Slowly whisk in broth and bring to a boil stirring occasionally until thickened. Lower heat and replace roladen to the skillet, cover and simmer 20 minutes. Salt and pepper to taste. Strain off any fat and serve roladen sliced in half over a bed of buttered noodles and gravy. Serves 4.