GERMAN BEEF ROULADEN
This German beef Rouladen, served with potato dumplings and red cabbage, is a most cherished German food.
- 6 slices top round steaks
- 3 slices lean bacon
- 1 onion, sliced
- 3 garlic dill pickles, sliced
- 2 tablespoons butter
- mustard, salt and pepper to taste
- 1 – 2 cups water
- 1 – 2 tablespoons cornstarch
- Optional:
- sour cream
Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
Divide bacon, pickle, and onion slices on one end of each slice.
Roll up slices, tucking the ends in and securing with wooden cocktail picks, or thread.
Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed. Set the rouladens aside.
Once all the rouladen are well browned, add 1 – 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
Simmer for about 1½ hours.
Remove the rouladen.
To thicken gravy, combine the cornstarch in a little cold water and stir gently into cooking liquid until slightly thickened.
Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy and cook the gravy for few minutes.
Remove picks or thread and serve rouladen with the gravy.
Recipe tested and photo: Bernadene Daniell Prinsloo
