Question regarding pounding the meat for the Rouladens

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desertjean

Well-known member
Although very popular this item was a TON of work, the pounding of the meat took forever. I was going to skip it this time, but I'm getting comments from folks that they are really hoping I'll have those "rolled meat things", they were so good.

Does anyone have any helpful tips or tricks for pounding the beef out when you need to make a lot of them?

http://eat.at/swap/forum28/155_Rouladens

 
Jean, here's what I do for mass rouladens...

I go and get a big chunk of round, then I go ring the bell at the meat counter and ask them to put it on the slicer and slice it thin for "Philly Cheesesteaks" (don't even mention rouladen, you will probably confuse them).

They will tell you they can't slice all of it, etc. Just nod and say that's ok, knowing that you'll use the scraps for stock for the sauce, or whatever.

Since they're already sliced thin, you won't have to do much pounding at all, just to stretch a few wayward pieces here and there.

Have fun.

 
Have the butcher run sliced round steak through the tenderizer machine

That is what I have done when I make a lot of rouladens. The same machine that makes "club steak" or the cut you use for chicken fried steak. Once it goes through the tenderizer it is very easy and quick to pound out. Takes seconds for each one.

 
that's what my Mom did---have the butcher do it. many grocery stores won't do this anymore. I will

go to my local guy and have him do it.

 
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