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German Beef "Rouladen"




Source of Recipe


Spoark
German Beef "Rouladen"

* 4 very thin slices of round steak, 1 lb
* Dijon Mustard, 2 tsp
* Salt, 1 dash
* Pepper, black, 1 dash
* Smoked Sliced Beef, 2 oz
* 1 pickled Gherkin (2-3/4" long)
* 2 Shallots, ca. 2 oz
* Canola Oil, 1 tbsp
* Red Wine, 1 glass (3.5 fl oz)
* Beef broth or bouillon, 1 cup



Directions
If you buy your meat at a good store and don't want to cut it yourself you can ask your butcher to cut you very thin slices of round steak, if you don't have that option, try to get the thinnest possible steaks you can find. If they are still thicker than 1/4 inch, give them a few good whacks with your cast iron skillet to flatten them. I'm serious. You'll want to roll those buddies into tight little rolls and that doesn't work with an inch-thick steak.
Spread each slice with a little mustard and sprinkle with pepper and salt. Place a slice or two of smoked beef on top of each steak slice. Quarter the shallots and gherkin and divide among your future "Rouladen".
Now, starting at one end of each steak, start rolling the gherkin and shallot wedges tightly into the beef. Or you could say, Wrap the beef around the pickle spear and shallot. roll it up tightly to the end and fix that with a toothpick or secure it with a length of kitchen yarn.
Brown the rolls on all sides in a skillet with the oil. Add the glass of wine and enough beef broth so the rolls are half covered. Simmer on low heat with a lid on for about 40 minutes, turning once. If you feel they look a little too dry or the liquid evaporates too fast, add more beef broth.
When the rolls are done you should be left with a delicious, slightly thickened brown sauce.
Serve with potato dumplings and red cabbage.

Number of Servings: 4



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