Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

This traditional German dish is filled with flavor (i.e. bacon) and made even more delicious by that special touch of Traeger's signature smoky flavor. Rouladen is a thinly sliced steak typically filled with dill pickles, mustard and bacon then braised in a flavorful broth until the meat is perfectly tender. The rich gravy is less traditional, but oh man is it good! Serve alongside some fingerling potatoes and red cabbage for a dish worthy of any Oktoberfest. Don't forget the beer!

Smoked German Rouladen

Prep Time: 25-30 minutes
Cook Time: 2 1/2-3 hours
Serves: 4-6 people
Recommended Pellets: Hickory, Oak, Pecan

INGREDIENTS:
2 pounds beef eye of round (sliced 1/4 inch thick)
4 tablespoons German stone ground mustard, to taste
1 pound thick sliced bacon
2 large onions, sliced
1 jar dill pickle spears
2 tablespoons butter
2 1/2 cups beef stock
1 tablespoon worcestershire sauce
1 bay leaf
2 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons corn starch
4 tablespoons cold water
1 cup heavy cream

PREPARATION:

Place each slice of beef in between 2 layers of plastic wrap and pound thin using a meat mallet.

Generously spread one side of each filet with 1/2 tablespoon of mustard. Place bacon, onions and pickle slices on each steak.

Wrap the steak around the bacon, pickles and onions to form a tight roll. Use string of toothpicks to hold the roll together. Season with the salt and cracked black pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place the rolls directly on the grill grate and smoke for 30 minutes.

Remove the steak rolls from the grill, close the lid and increase the temperature to 325 degrees. Close the lid and allow the grill to preheat while you prepare the braising liquid.

In a large baking dish, combine the beef stock, worcestershire sauce, bay leaf and smashed garlic cloves.

Return the steak rolls to the grill and sear on each side (approximately 3-5 minutes per side).

Gently arrange the steak rolls in the braising liquid and place the pan in the grill. Cook for 1 1/2-2 hours or until the steak is very tender.

Remove the steak from the dish to a separate platter and cover with tin foil.

Heat the baking dish on the stove top. Combine the cornstarch and cold water in a separate bowl. Stir the cornstarch mixture and cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1-2 minutes.