Polly Pocketsy

A rich beefy  hearty meal you can make ahead of time in your slow cooker and let sit overnight gathering even more flavor for the following day 


German Beef Rouladen Stew 

Get some long 1/4 inch thick pieces of top round beef . If the slices are  thick use a meat mallet to pound it and make  it thinner . Season both sides with salt and pepper  Spread a thin layer of mustard on each piece of beef then lay a slice of bacon on top ( you can add more then one slice of bacon if you are a bacon lover ) 

Slice 1  carrot into six sticks then half a celery stalk into six sticks and slice the cucumbers thinly then place them on top of each slice of beef at the top . Now you need to roll them up and use butchers string or a meat skewer to seal them up firmly . Brown then on a pan with some olive oil then remove and set aside 

Slice the rest of the celery the carrots the leek and the onion into bite size pieces then sauté on the pan that had the meat in it . After two minutes add tomato purée red wine and beef stock salt and pepper then add the Rouladen back in and simmer two minutes 

Now put all of the ingredients  in a crock pot and add quartered potatoes ( skin on ) bay leaf black peppercorns rosemary and all spice and cook on high heat for 4 hours ! If you want to have a thicker soup at the end add 2 tbsp of cornstarch mixed with water and bring it to a simmer . Also if you don’t have a crock pot cook this on medium low heat for 1 hour 30 minutes . I recommend to eat the following day with some crusty bread 