Directions:
We will show the Rouladen technique alternating with beef and pork steaks to give you an idea how you can use either.

Pound the steaks very thin, covering with plastic wrap as shown so you
don't tear the steaks.

(These are Pork Loin Steaks)

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Dress steaks with mustard salt, pepper and some dried Thyme or Marjoram

( These are beef round steaks )

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Saute the bacon and onions. Drain and mix with the chopped
pickles to complete the filling.

Sprinkle the filling over the steaks dividing evenly.

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Tie the Rouladen together or tooth pick them
( These are the Pork Steaks)

This is how to tooth pic a Rouladen, sort of "diaper pin style". If you do it kebab style you will find it hard
to brown in the pan without the tooth pic getting in the way.

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Bread the Rouladen with a little flour

( These are beef round steaks )

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Saute the Rouladen in batches.

( These are beef round steaks )

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For the Sauce:

In large heavy skillet, caramelize onions & garlic in melted butter - DO NOT BROWN (remember, when sautéing in butter, add after the butter foams)

Quarter the mushrooms & add them and the liquid to caramelized onions.
Deglaze the skillet by adding the port wine, then add the thyme and reduce by 1/2.

Cool to room temperature and puree in batches in blender or processor.
(Can be made up to 2 days in advance to this point. Keep refrigerated)

Adjust the sauce with stock or water to get a nice flowing texture.

You can also add up to 1/2 cup sour cream for richer sauce.

A special thank you to Roy Denman for the recipe and pictures.