Muffin Pan Beef Rouladen Stacks

[Smokin Don]

Feb 08 2014

This morning it was just 6 deg. F but was supposed to get to 20 deg. The sun came out and there was no wind; so it didn’t seem too cold; a good day to cook out.

I had wanted to try this for a long time; beef rouladen stacks done in a muffin pan. I have done a lot of chicken stacks in a muffin pan but never tried beef.

They were pretty simple to make. I crossed two slices of smoked beef bacon in three of the pan holes. A layer of thin eye of round dredged in flour, a slice of sweet onion, a dill pickle slice, another slice of the beef; then fold the bacon over and secure with a tooth pick.

I did up two sweet onions; the top sliced off, center cored, a little granulated beef bouillon, a pat of butter then sprinkle more bouillon over.  I had just the right size to fit the muffin pan.

A side was some Bob Even’s loaded mashed potatoes and I made brown gravy from a Pioneer brand packet. I used to would never think of buying mashed potatoes but the older I get the more short cuts I take; especially for sides.

I did these at 275 deg.F  grill level for 40 minutes. I took the stacks out of the muffin pan and on the grill for another 40 minutes at 350 deg. I served them with the onion, mashed potatoes and gravy. I had a Hoppin Helles too.

They had great taste but the beef was a little on the tuff side. Rouladens I think are best browned up then slow simmered in gravy. Chicken seems to be more suited to muffin pan stacks. I had to try this though and it did taste good.

Onions


Beef, I did pound out some after the photo


Making the stacks


Ready for the smoker


After 40 min. and then took out of the pan to brown up


All done


My supper


Smokin Don

[pz]

My goodness that looks delicious, Don - what was that you had on the bread?  Looks almost like Camembert or brie

[Smokin Don]

My goodness that looks delicious, Don - what was that you had on the bread?  Looks almost like Camembert or brie

That was Kerrygold Irish butter Peter. I do like my butter! Don

[HighOnSmoke]

That is one fine looking plate of goodness Don!

[sliding_billy]

Great looking cook Don!

[hikerman]

That is a fine looking meal buddy!

[muebe]

Great looking plate Don!

[ACW3]

Don,
Since you told me you were making the rouladens in your PM yesterday, I have been waiting to see the results.  They do look good.  I wonder if using a Jaccard tenderizer would help with the beef before pounding them thin.  Just a thought.

Art

[smokeasaurus]

I would eat that.

[Pappymn]

Looks excellent and tasty!

[MossyMO]

Looks excellent Don, nice work!

[sparky]

wow, looks super tasty. 

[CDN Smoker]

My goodness that looks delicious, Don - what was that you had on the bread?  Looks almost like Camembert or brie

That was Kerrygold Irish butter Peter. I do like my butter! Don

I'm with ya on the butter, just have to apply it without my wife looking

Really enjoyed the idea of this post. I can't remember if you have posted chicken done this way

[Smokin Don]

My goodness that looks delicious, Don - what was that you had on the bread?  Looks almost like Camembert or brie

That was Kerrygold Irish butter Peter. I do like my butter! Don

I'm with ya on the butter, just have to apply it without my wife looking

Really enjoyed the idea of this post. I can't remember if you have posted chicken done this way

CDN here is a link to one of my chicken stacks http://www.letstalkbbq.com/index.php?topic=3442.msg39888#msg39888
Don

[Saber 4]

That looks great, I'm gonna have to give this a try. I love anything Pioneer brand, worked security there a million years ago while going to school and the ladies in QC liked me so they fed me every night with whatever they were testing that day. I had no idea they had spread that far north.