Ryan Cummings

Elcona Country Club


  • 1½-pound thin round steak, sliced into 1/2-inch slices
  • 5 to 7 kosher dill pickles, cut into thin strips
  • 2 onions, cut into slices
  • 5 to 7 pieces thick cut bacon
  • Salt and pepper
  • 2 cans tomato soup


  • Lay strips of round steak flat on a cutting board. Place one pickle slice, a bit of bacon and a bit onion on each steak strip. Roll the strips and hold together with toothpicks.
  • Prepare a smoker with hickory material and preheat to 180 degrees.
  • Place rouladen on smoker grates and smoke for 30 minutes.
  • Remove from grill and increase heat to 325.
  • Add rouladen to a Dutch oven that contains the tomato soup mixed with one can of water.
  • Place Dutch oven on smoker and cook for 90 minutes.
  • Serve over traditional spaetzle or German noodles.