A Different Rouladen

Came home to a surprise last night. DW had created a new dish. We had extra asparagus, and just made a major meat run to the store on Saturday. She was vacuum packing everything when it came to her.

A Different Rouladen

½-1 lb Asparagus – cleaned and cut to 6” length
3-4 strips thick peppered bacon
7”x10” thinly sliced steak (round or chuck) – may use several smaller pieces, but need to be long enough to wrap around the bundle of asparagus. If thinly sliced steak is not available, pound between plastic wrap to thin and stretch steak.
½ - 1 cup pineapple juice - (orange or apple juice would probably work, too).
1/3 cup flour
¼ cup whipping cream


Preparation:

Cut Asparagus to common length
Wrap asparagus into a bundle with bacon. Should create a 3” bundle.
Wrap steak around bundle and tie or pin with toothpicks.
Cotton bakers twine is preferred, but do not cinch too tightly.
You need to be able to brown all surface area.
Season with herbs and salt – remember the bacon was peppered.

Brown the rouladen on med-high, then lower heat,
Pour pineapple juice in pan and cover,
Simmer for 40 min – 1 hr,

Remove and allow to “rest”.

Reserve the remaining juices from the pan in a separate container.

Return heat to high and brown flour with the remaining meat particles in the pan, whisking vigorously to make a lightly browned flour roux.
A pat of butter may be added if desired.
Add the reserved liquid, and continue to whisk until a gravy/sauce is formed. Add water as needed, and leave the gravy a saucelike consistency.
Remove pan from heat and add cream. Continue to whisk until thoroughly blended.

Carve the rouladen into 4 thick slices, place one on each plate, and smother with the gravy/sauce.

Add a cucumber dill salad and serve.