Braised Beef Rolls (Rouladen)

 
Makes 6 generous servings

Ingredients:

2 ½ lb round steak, very thinly sliced
6 slices bacon, diced
2 large onions, minced
Salt and pepper
Flour
3 T. butter, or bacon fat
1 cup water or beef stock

Directions:

The round steak should be pounded to almost paper-thinness with a mallot.  Slices should then be cut into pieces 3” wide and 4” to 5“ long.  They may be more or less oval to rectangular in shape.  There should be approximately 12 to 16 strips from 2 ½ lbs of meat if it has been pounded thinly enough and cut as described. 

Fry the bacon slowly with the minced onion until soft but not browned.  Season one side of each meat slice with salt and pepper and spread with bacon-onion mixture.  Roll meat tightly (being careful to keep contents inside) and tie with kitchen string or secure with toothpicks. 

Dredge each beef roll in flour.  Heat butter or fat in a shallow wide fireproof casserole dish or heavy skillet with a tight fitting lid.  (A Dutch oven could be used.)   When fat is hot, brown beef rolls lightly, a few at a time, turning so they are seared on all sides.  Add water or stock.  Cover, bring to a boil, reduce heat and simmer very slowly but steadily 1 to 1 ½ hours, or until beef rolls are tender.  Add liquid if necessary as meat cooks.

Remove rolls to a heated platter.  Use the remaining sauce to make gravy.

Variations:

1. Dice 3-4 dill pickles and add to filling.
2. Add paprika to seasoning.
3. Spread a thin layer of yellow mustard on each beef slice prior to filling and rolling.
4. Add carrots and onion to the skillet or dish and cook along with the rolls.
5. Instead of 1 cup water, use ½ cup water and ½ cup red wine.
6. Make the gravy with ½ cup sour cream and 1-2 T. tomato puree, or make a more traditional gravy with flour.

Notes:  Rouladen go well with Rotkohl and potatoes, or dumplings.  Mom would often serve them for Christmas Day dinner.