The 9th annual YWCA of Wausau’s Men Who Cook Event is rapidly approaching. On Saturday, January 15, at the Jefferson St Inn in Wausau, 26 tables will be hosted by celebrity chefs; each preparing and serving their specialty dishes. This year’s event kicks off the new year with a gourmet selection of a wide variety of culinary styles.

German RouladenAs one of the celebrity chefs for this year’s event, I am preparing a menu of ethnic German dishes with a twist. Inspiration for this menu came from my German heritage and travels to German communities in Wisconsin and Minnesota. Growing up, my grandmother used to prepare a Rouladen that was covered with rich brown gravy. Unfortunately this recipe has been lost with time, but I have recreated a modern zesty take on the classic German dish. Each day this week I’ll feature a different dish from my menu, starting today with the Rouladen and finishing up on Friday with the Black Forest Torte that was recently Featured in the Wausau Daily Herald.

The Rouladen can be found after the break.

German Rouladen

German Rouladen braising in the panA Roulade is a rolled meat stuffed with savory ingrediants. Traditional Rouladen features a sour dill pickle in the center, although kosher dills may also be used.

2 lbs top round or flank steak
German brown mustard to taste
1 lb sliced bacon, divided
1 large onion, sliced thin
1 jar midget dill pickles
2 tablespoons butter, or olive oil
1 cup beef broth
1 bottle dark beer (bock beer preferred)
Salt, pepper, parsley flakes

Cut and pound the round steak to a thickness of about 1/4 inch thick. Cut the steak into fillets about three inches wide by six inches long.

Save eight slices of bacon wrapping each roulade. Dice the rest of the bacon.

Generously spread mustard on each fillet. Sprinkle salt, pepper, parsley flakes, bacon, and onion on the fillet. Put the pickle on one end and use to form into a roll. Wrap a slice of bacon around the roll and secure with a toothpick, if necessary.

Heat a skillet over medium heat, melt butter (or olive oil). Place rolls in butter and saute until browned; about 1 minute per side. Place braised rouladen into a 9×13 baking dish.

Add beef stock and beer to the baking pan until liquid comes about halfway up the side. Cover with foil and bake at 350 degrees for about 1 hour.

Gravy can be made with the drippings by stirring in flour to desired consistency.

Makes 8 Rouladen