Pam's Brunch

Serves 8-10
Note: this needs to be started the night before you want to serve it.

2 1/2 cups Brownberry Oven Seasoned Croutons
2 cups shredded cheddar cheese
1 1/2 pounds  sausage
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups milk

1 can mushroom soup
1/2 cup milk

Cook and drain sausage. Set aside. Put the croutons into a buttered 9x13 cake pan. Sprinkle on cheese. Layer on the sausage. Beat the eggs, mustard, and milk together and pour over the top of the other layers. Cover and refrigerate overnight.
The next day, mix 1/2 cup milk with the mushroom soup and pour over the whole thing.
Bake at 300 degrees for 1 1/2 hours.

Rouladen

There are several ways to make Rouladen. Pretty much, it is a thin beef steak rolled with mustard, pickles, onion and bacon on the inside and is slow baked for hours. 

1/4" thick beef filets (I go to the German Deli to get it)
German Mustard (middle sharp)
Sugar
Salt
Pepper
Onion
Baby dill pickles
Bacon

Sauce:
1/4 cup tomato paste
3 cups beef broth
Parsley

Add to sauce just prior to serving:
1/4 cup heavy cream
Flour (to thicken)


Tenderize the steak, then add salt, pepper, and sugar to it. Let it sit for a few minutes to soak in the spices. Slice the pickles lengthwise, cut the onions and lightly brown the bacon.

Smear the mustard on the entire length of the steak generously. Put the pickles, onions then, bacon onto the steak toward one end. Roll the steak up and fasten with string, or toothpick to keep closed.

Brown the steak in a pan which you used to cook the bacon, then put into a covered pot (or crockpot) with the sauce and cook on low heat for 1-1/2 to 2 hours. Remove the rouladen from the pot and finish the sauce with heavy cream and thicken with flour.

Serve 2 Rouladen per person.