This past week we tried a new version of our “meat log”, also known as rouladen. We just like calling it meat log.
Don pounded the round steak with a meat tenderizer and preheated the oven to 400 degrees.
We gathered some other things: green onion, jalapeno, bacon, feta cheese, and tomato paste.
And garlic that didn’t make it in the previous picture. (I was playing around with my camera settings.)
We layered the meat with the sauce, garlic, and cheese.
Then the green onion and jalapeno.
Next a little bacon…
It would have been nice to have tied it together with butchers twine, but we didn’t have any so we made do with skewers.
Fits it in the dish nicely.
We heated a sauce on the stove to add to the pan. It consisted of one cup of water, 1/4 cup of balsamic vinegar, and one beef bouillon cube. We heated it on high long enough to dissolve the bouillon and then poured into the pan with the meat. Then, into the oven for about an hour.
We then took the lid off and broiled it for about 30 minutes, but that was a fail. I wouldn’t recommend it. The top got way too crusty. I’m including it so my pictures make sense but if you’re interested in trying this I would skip this part. I’ll give you recommended cook times without this step at the end.
We added vegetables and put it back in at 400 degrees for about 45 minutes.
Mmm, meat. (Can you tell it’s a little overdone from the broiling? lol It was still amazing inside.)
Don went to such effort to make a pretty plate for the blog. Although I tried to stop him from putting the gravy over the meat so you could see the spiral effect of the rolled up layers. Oh well.
The gravy was made from the sauce after removing the meat and vegetables. We left the dish sitting on the stove, turned the burner on medium, adding about a tsp of cornstarch to thicken it up. Don also used our stick blender to blend a couple of carrots and onions into the gravy for extra thickness.
If you’ve like to try this, Don recommends cooking at 400 degrees (with the lid on the dish) for about an hour and 1/2. Use a meat thermometer to ensure your internal temperature has reached 140 (for rare), or higher depending on your preference, so it’s cooked completely through before you add your vegetables. Then add your vegetables and cook for another 45 minutes.
Vegetarian: old caveman word for bad hunter.
~ Don Walser