German Rouladen

By [e-mail]

Classic German beef rolls from "Allrecipes Deutschland"
We cook this using a ceramic cast iron casserole dish in place of a pan, and after browning the meat, continue cooking in the oven.

Ingredients

• 4 pieces beef Rouladen (cut to 1/4 inch thick)
• 6 bacon slices
• 1 large onion
• 2 pickles
• 3-4 tablespoons butter or oil
• 2 tablespoons spicy mustard
• Salt
• Pepper
• 1 cup broth
• 30 g flour
• 3 tablespoons red wine

Preparation

Step 1

Wash the meat rolls, pat dry and flatten with a kitchen mallet. Cut the bacon into long thin strips. Peel the onion and chop finely. Cut the pickles into slices, then cut into strips.
Heat 1 tablespoon of fat in a small pan and fry the onion for 2 minutes. Brush the meat with mustard.
Place the bacon, onion and pickles on top of the meat and roll up. Wrap securely with kitchen string or hold together with toothpicks. Place the rest of the fat in a shallow pan and brown the meat on all sides. Add salt and pepper.
Pour in the broth, bring to a boil, cover and simmer over low heat about 1 1/2 hours. Then take out and remove kitchen twine, toothpicks.
Whisk flour and red wine to the sauce and let it boil briefly. Serve meat rolls with mashed potatoes and broth.