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German Rouladen




Source of Recipe


Chef Breck of Westminster Village


List of Ingredients




German Rouladen


1 ½ pounds flank steak
German stone ground mustard, to taste
½ lb. thick sliced bacon
2 large onions, sliced
1 (16 oz.) jar dill pickle slices
2 tablespoons butter (or olive oil)
2 ½ cups water with beef base

Recipe





Cut the flank steak into thin filets; about ¼ inch thick and 3 inches wide.

Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

Heat a skillet over medium heat and melt butter (or olive oil). Place the rolls in the butter and sauté until browned.

Make the beef base. Set rolls into a heavy pan and pour about ½ inch beef base into pan and roast in pre-heated oven at 350Ëš for 45 minutes.

If desired, you can make sauce from the drippings by stirring in flour to desired consistency.

Serves 6.