Rouladen

German Rindsrouladen recipe from German friend Stephan P.

2 lb round steak, fat trimmed

Hot prepared mustard

4 slices bacon, cut to fit beef pieces

3 tbsp dill relish or minced pickle

Flour

3 tbsp butter

2 cups beef bouillon

1 onion, chopped (optional)

Red wine (optional)

Cut the meat into 4 thin pieces about 4”x8”.

Pound meat with mallet to thin.

Spread each piece with mustard; top with bacon and pickle (and onion if desired).

Roll up carefully and secure with toothpicks or cotton butcher string, making sure filling is completely enclosed.

Dust each roll with flour.

Brown on both sides in melted butter.

Add bouillon (and wine if desired) and season with salt and pepper.

Cook slowly, covered, for 1 hour or until meat is tender (or use pressure cooker at 10 lb for 30 min).

Remove fastenings.

Thicken the gravy with corn starch, flour, or sour cream, stir in the parsley, and serve.

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