Beef Rouladen Recipe
8 slices of eye of round or sirloin, lightly pounded and about 1/4" thick,
1/2 onion, sliced, 8 slices of dill pickle,
8 strips of smoked bacon,
1 Tbsp. grainy mustard,
2 cups beef broth,
1 Tablespoon flour,
salt and pepper to taste,
2 Tbsp. vegetable oil,
2 oz. red wine,
1 Tablespoon butter,
1 garlic clove, crushed.
1. Brush the beef slices with little mustard on the inside and place over each slice 1 strip of bacon, 1 pickle slice and some onion. Roll them up and secure with butcher's twine.
2. Heat the oil in a skillet; dredge the beef rolls in little flour and fry them in the skillet until seared on all sides. Deglaze with the wine and beef broth and bring to a simmer.
3. Cover the skillet with a lid and simmer for about 30 minutes. Preserve the cooking liquid for gravy.
4. Heat the butter in a pan and saute the garlic. Add the flour and stir until it is lightly golden. Add the cooking juices and stir until smooth. Serve the gravy over the beef rouladen.