ROUND*****Rouladen

By Unblond1

Ingredients

• 8 servings
• 2 layers fast fry steak from Tarini's (usually 8 pieces)
• sea salt and freshly ground pepper to taste
• 2 tbsp. german-style mustard
• 4 slices bacon from Tarini's, halved
• 1 medium onion, cut into 8 wedges
• 1/4 cup chopped fresh parsley, optional
• 2 dill pickles, quartered lengthwise
• 2 tbsp. EVOO
• 2 cans consome, no water (this is double the amount called for to ensure adequate gravy)
• 2 soup cans red wine
• 2-3 tbsp. flour

Details

Servings 8

Preparation

Step 1

Lay steak out on waxed paper. Spread each piece with some of the mustard and sprinkle with salt and pepper.

Lay 1/2 slice of bacon on each piece of steak and sprinkle with parsley, if using.

Place an onion quarter and a dill pickle quarter at the base of each piece. Roll each piece up, enclosing filling and tucking in sides as you go and secure with a couple of toothpicks.

Heat oil over medium heat; cook rolls until browned on all sides, in batches, if necessary. Add stock, wine and salt and pepper to taste. Heat to boiling, reduce heat, cover and simmer for 1 1/2 hours, or until tender.

Remove rolls to a serving platter or oven-proof dish if making ahead.

Combine flour with a bit of water or beef broth in a jar and mix well. Bring liquid to a boil and add flour mixture gradually, stirring until smooth. Cook until thickened and serve with rolls (and potato dumplings).