I used skirt steak, sliced it thin and pounded it out with my hand. I rolled some of the traditional ingredients- namely, mustard, onions but I went off the beaten bath and used some dehydrated ham that I made myself mixed with a bit of bacon grease (I wasn't sure how well par cooked bacon would do rolled up in a piece of beef). I also omitted the pickle and did a pickled carrot wedge instead so the final product would have a little bit of a crunch. I read over a few german recipes and settled on 67 c for 28 hours. I got a bit nuts made this crazy hybrid sauerbraten sauce using soy and OJ with some brown sugar and vinegar then I added some veal demi I had along with the bag juices. I finished up the sauce by letting it reduce with some rosemary and sage and a bit of butter. Oddly enough, it was amazing. I put it all over some gnocchi because I didn't want to mess with the spaeztle maker. Lesson learned- Sous Vide is great for Rouladen!
