Recipe(tried): Beef Rouladen with Wine Sauce (slow cooker)

I kept seeing rouladen in the grocery store, and I was never quite sure what you were meant to do with it...so I tried it one way, with pine nuts and parmesan cheese, but that didn't quite do it for me, so I got creative and this is what I came up with. We all liked it, and I hope you do, too...

BEEF ROULADEN WITH WINE SAUCE

4 pieces of rouladen
4 slices (thin) of swiss cheese
dijon mustard
sauerkraut
pickled asparagus

a bit of flour and a knob or two of butter
salt and pepper
about 1/4 cup of wine (I had white, but red would be even better) and about 1/2 cup of water

Sprinkle the rouladen with s & p. Spread some dijon mustard on each one, to taste. Place the cheese near the end nearest you (the thick end). Place a couple or three TBS of sauerkraut near the thick end, and the asparagus beside it. Roll up the rouladen, starting at the thick end and grabbing up the sauerkraut and asparagus so that it is right in the midddle.

Heat a bit of oil in a pan, and place the rouladen seam side down to seal in the hot oil. After a few minutes, turn the rouladen to brown on each side. Set aside.

Put some butter in the pan, turn down the heat a bit,and then sprinkle in a couple TBS of flour. Cook stirring for a minute or so, then add in the water, and the wine, just gradually to make a thick sauce.

Put a bit of sauce on the bottom of the slow cooker insert, and then add in the rouladen and any juices. Pour the rest of the sauce over the rouladen, and cook on low for about 4 or 5 hours.

The sauce will thin out a bit, as the rouladen release their juices.

I "steamed" some veggies in the slow cooker, after I got home from work I just added them into the pot and set it back up to high. I also heated up one of those ready-to-nuke rice packets.

This turned out yummy and it was easy. We will be having it again soon!