Rouladen
Serves 4
Ingredients
Method
4 Thin Slices of Beef (Top Round Or Flank Steak)
Salt and Pepper to Taste
4 tsp. Mustard
4 Slices Of Bacon
1 Large Onion, Sliced
4 Dill Pickles, Sliced
2 tbsp. Vegetable Oil
500 ml. Beef Broth
2 tbsp. Cornstarch Mixed With 2 Tablespoons Of Water
Season each slice of beef with salt and pepper. Spread mustard on top of each slice.
Lay a slice of bacon on each slice of beef, then some sliced onion and a sliced pickle at one end. Roll up the beef slices, tucking in the sides as you go, and secure with kitchen twine or toothpicks.
Heat the oil in a skillet over medium-high heat. Add the rouladen and brown on all sides.
Pour in the beef broth and bring to a boil. Cover, reduce the heat to low, and simmer for about 1.5 hours.
Remove the rouladen from the skillet and keep warm. Stir the cornstarch mixture into the skillet to thicken the sauce. Serve the rouladen with the sauce.