Sunday, December 04, 2005

Braised Stuffed Beef Rolls (Rinderrouladen)

This entree is nearly as popular in Germany as Sauerbraten. It has an interesting pickle and bacon filling. It is not difficult to make but time consuming.

6 servings

2 pounds boneless beef round steak
Salt and pepper
2 tablespoons prepared mustard
3 slices bacon, cut into halves
1 medium onion, chopped
1/4 cup snipped parsley
3 dill pickles, cut into halves
2 tablespoons vegetable oil
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
1 tablespoon flour
Parsley sprig

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 tablespoon 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 an stir 1 minute. Add water if necessary) Serve gravy with roll. Garnish with parsley sprigs.

Serve with red cabbage and apples and boiled potatoes, if desired.

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