rouladen

I knew that Freddy's birth-toberfest feast had to include either sauerbraten or rouladen (beef rolls). I chose rouladen because Molly had a recipe. Unfortunately, I don't have an electric skillet like Molly and I was afraid of the meat drying out on the stove top. So I combined her recipe with parts of the one in a book that my mom has: The Complete Round The World Meat Cookbook.

They don't look super pretty in the pictures, but they tasted phenomenal! When buying beef, you may want to call the meat counter a day early so they can freeze the meat - it makes it easier to slice (thanks for the tip, Molly). I asked that the meat be cut 1/4" thick or less. And then I pounded it even thinner.

Rouladen
Serves 4

Ingredients
1 lb top sirloin, sliced thin
1/2 cup chopped onions
1/4 lb bacon, cut into small pieces
Dijon or German grainy mustard
1 spear zesty dill pickle, diced
4 tablespoons butter
1-2 tablespoons flour
1/2 cup beef stock
1 tomato
1 quartered onion
Fresh ground black pepper

Instructions

Trim the fat from the meat. Season with pepper. Melt 2 tablespoons of the butter in a skillet; saute the onions and the bacon until the bacon is half cooked. Spread mustard on each piece of meat and spoon over onion/bacon mixture. Top with diced pickles. Roll meat and tie with thread or fasten with skewers. Roll in the flour.

Melt remaining butter in the skillet and brown the rolls on all sides. Add beef stock, tomato, and quartered onion and cook over low heat 1 1/2 hours, or until tender.