Rouladen is a favorite German beef dish of braised steak rolls, seasoned with Dijon mustard and stuffed with onion and pickle spears. Browned in oil and slowly simmered until tender, they are served topped with gravy.
8 pieces of Round Steak pounded 1/8" thick 1 Onion, thinly sliced
4 slices Bacon, cut in half 2 Tbsps. Vegetable Oil
2 Dill Pickles, cut into sticks 2 cups Water
Dijon-style mustard, to taste 2 3/4-oz. pkg. Dry Brown Gravy Mix
Salt and Pepper to taste
Pound the steak until about 1/8î. Cut into pieces about 4îx 6î. Spread on mustard and salt and pepper to taste then place 1/2 strip bacon, 1 onion slice and 1 pickle wedge onto the steak. Roll steak making sure all items stay inside and folding ends in. Secure with butcher string or toothpicks. Heat 2 tablespoons of oil in a large stockpot over medium heat. Brown meat well. Add water, reduce heat to medium low, cover pan and simmer for 11/2 hours turning occasionally.
When meat is cooked, stir in gravy mix. Serve beef rolls with gravy.
