Authentic German Rouladin on Sourdough

Rouladen is a traditional German meal, typically consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked. Once again, this one is pretty easy if you don't shy away from touching raw meat and getting your hands dirty. Realistic newbie for this dish is about 25 minutes prep. This bad boy requires some time actually cooking though; you're looking at 1 and 1/2 hours of love in the oven at 375 degrees.

The Goods...(Pour Deux)
1 Loaf of SanFran Sourdough
1 Package of Rouladen (This usually is 2-3 strips, it costs about 7$ and you'll have to ask your butcher about it.)
Jalapenos (seeds in)
One Full Onion.
Dijon mustard.
Horseradish.
Pickles. (Does'nt matter if they are garlic or not, you're choice homies.)
3 packages of Beef Stock.
Toothpicks (again...)

Method...
Preheat you're oven to 375.
Impress your beer drinking buddies or girlfriend for that matter with this german delight. First things first, spread the rouladen on a cutting board and cut it accordingly. You want you're meat to be about 5 by 5 inches. Slice your onion (no crying), pickles (halfed, then split into french fry form), and jalapenoes (thinly, seeds in if you want that spice.) With your meat still spread on that cutting board, just waiting for your chefs touch add a dob of dijon mustard, be as liberal as you want, once it cooks it looses a bit of it's zing and actually transforms into something a little more subtle. Make sure not to spread the tard with the same spoon that you are going to re-enter the can with, no one likes raw meat on their deli sandwich the next morning (maybe dracula). Do the same with the horseradish. Spread this mustard + radish with a fork. Add your onion, pickles and jalapenoes. Wrap it like a fajita, once again get happy with those toothpicks.

Now these suckers need some time in a fry pan, at medium. Flip em, spin em.. just make sure they are nice and brown and the meat is cooked through. Place them in a caserole dish along with the three packages of beef stock and 3 cups of water. Toss this biatch in the oven, for 90 minutes.

Once these guys have spent their time in the hot tub, pull em out. Cut two slices of bread and drench them in the sauce and drippings in your caserole dish. (this lets everything soak into the bread when your cutting the meat open.. you won't "miss a bite."

Eat up.

SideLined...
Roasted red and yellow bell peppers.
Rice Vermicilli.

The Expedition Recordings

Click here to see the full expedition.