Roladen is our traditional Christmas eve dinner. Comes with potato dumplings and kraut with bacon [and the roladen's ingredients add so much to the flavor of the gravy. I made 34 of the roladen this year. Thin cut sirloin tip steak is what i used. To make them thinner i wacked them good with my trusted cleaver. After smakin the slices of tip i smeared mustard on the slice, some chopped up bacon, chopped onions, and some pickle relish [plain not the sweet stuff]. I then roll it up and put some toothpicks in the meat to hold it together. My mom still uses cotton string to tie each one but tooth picks are so much easier [my mom gives me the look, when she has mine and sees the toothpicks LOL].
After they are all rolled up i brown the roladen in a roasting pan. Then i make some aujus and pour enough to go a quarter or so up the roladen in the aluminum trays. I cover the pans with foil and put them in the oven at 325 deg until done. I also turn them over once in awhile during the cooking process. After they are done i take the roladen out of the pans and pour the juices into a pot and make the gravy from that. After the gravy is done i pour it over the roladen that i have put back in the pans. Serve the roladen and the gravy out of the pans. The other pics are from the kraut i made and the dumplings. Reinhard