Smoked German rouladen

Ryan Cummings

Elcona Country Club

Ingredients

• 1½-pound thin round steak, sliced into 1/2-inch slices
• 5 to 7 kosher dill pickles, cut into thin strips
• 2 onions, cut into slices
• 5 to 7 pieces thick cut bacon
• Salt and pepper
• 2 cans tomato soup

Instructions

• Lay strips of round steak flat on a cutting board. Place one pickle slice, a bit of bacon and a bit onion on each steak strip. Roll the strips and hold together with toothpicks.
• Prepare a smoker with hickory material and preheat to 180 degrees.
• Place rouladen on smoker grates and smoke for 30 minutes.
• Remove from grill and increase heat to 325.
• Add rouladen to a Dutch oven that contains the tomato soup mixed with one can of water.
• Place Dutch oven on smoker and cook for 90 minutes.
• Serve over traditional spaetzle or German noodles.