Slow cooker sauerkraut-stuffed beef rouladen recipe
Ingredients - 8 very thin pieces Beef - 8 tsp (40 ml) Dijon Mustard - eight 3–4 inch (8–10 cm) Carrots - eight 3–4 inch (8–10 cm) Celery - 2 cups (500 ml)
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Cooking tools:
- Slow cooker
- Pepper mill
- Pastry brush
- Butcher's twine
- Toothpick
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- Beef: 8 very thin pieces
- Mustard: 8 tsp (40 ml) Dijon
- Carrots: eight 3–4 inch (8–10 cm)
- Celery: eight 3–4 inch (8–10 cm)
- Sauerkraut: 2 cups (500 ml)
- Salt
- Black Pepper: freshly ground
- Vegetable Oil: 3 Tbsp (45 ml)
- Beef Broth: 2½ cups (625 ml)
- Flour: ¼ cup (60 mL) all-purpose
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