GERMAN BEEF ROULADEN

German Beef Rouladen image

Provided by Beth Pierce

Categories Beef

Time 1h50m

Number Of Ingredients 12

8 slice beef round roast (sliced very thin)
1/4 c spicy brown german mustard
8 slice bacon
2 - 3 dill pickles thinly sliced
1 small onion thinly sliced
1 Tbsp butter
1 Tbsp vegetable oil
1 1/4 c low sodium beef broth
1/4 c dill pickle juice
2 Tbsp cornstarch
salt and pepper to taste
2 - 3 pinch sugar to taste (optional)

Steps:

1. Preheat oven to 350 degrees.
2. Spread out your beef steaks on a clean work surface. Coat each with a thin layer of German mustard. Lay a bacon slice on each one. Top with the pickles and onions leaving the last couple of inches free of any.
3. Start with the busy end (the one with the pickles and onions) and roll up tight tucking the pickles and onions in as you go. Once completely rolled up secure with a toothpick. Repeat the procedure until all are rolled up.
4. Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup beef broth and pickle juice.
5. Cover the skillet with aluminum foil and bake for 1 1/2 -2 hours. Remove the rouladen from the skillet and plate.
6. Place the skillet on the stovetop over medium heat. Scrap the bottom to remove any brown bits. Combine 1/4 cup beef broth and cornstarch. Whisk into the skillet and cook until thickened. Season with salt, pepper, and a pinch or two of sugar to taste. Add the rouladen back to the skillet. Spoon the gravy over the top and warm.