RINDERROULADEN

RINDERROULADEN image

Categories Beef

Yield 6 servings

Number Of Ingredients 15

2 pounds beef boneless round steak, 1/2 inch thick
2 tablespoons vegetable oil
salt and pepper
Dijon mustard
Sliced bacon
1 medium yellow onion
Fresh minced parsley
1 Bay Leaf
1 can of beef broth
Peppercorns
Dill pickle sandwich slices (optional)
Gravy:
Broth and Drippings
2 tablespoons cold water
1 tablespoon all-purpose flour

Steps:

Pound beef until 1/4 inch thick. Lightly sprinkle with salt and pepper. Spread each piece with mustard. Place bacon down center of each piece. Sprinkle with onion and minced parsley. Place pickle half on narrow end of each. Roll up and fasten with wooden picks. Heat oil in 10-inch skillet until hot. Cook rolls over medium heat and brown well on all sides, about 15 minutes. Pour in beef broth, peppercorns and bay leaf. Cover and simmer for 1.5 hours. Remove beef rolls, discard picks and arrange on a preheated platter. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and 1 tablespoon flour in tightly covered container. Stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding water if necessary. Serve gravy with rolls.