Rinderrouladen (Braised Stuffed Beef Rolls) Recipe
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Ingredients: |
Ingredients: 2 pound beef boneless round steak, 1/2 inch thick
Salt and pepper
2 Tbsp. prepared mustard
3 slices bacon, cut into halves
1 medium onion, chopped
1/4 cup snipped parsley
3 dill pickles, cut into halves
2 Tbsp. vegetable oil
1 1/4 cups water
1/2 tsp salt
1/4 tsp pepper
2 Tbsp. cold water
1 Tbsp. flour
Parsley sprigs
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Directions: |
Directions:Pound beef until 1/4 inch thick. Cut into pieces, about 7 x 4 inches. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each; roll up. Fasten with wooden picks.
Heat oil in 10-inch skillet until hot. Cook rolls over medium heat until brown on all sides. Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper.Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
Remove rolls to warm platter; keep warm. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and the flour in tightly covered container; stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. (Add water if necessary.) Serve gravy with rolls. Garnish with parsley sprigs. |
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