Authentic German Rouladen

Upon returning from living in the Bavarian region of Germany, I made this recipe for my family.  They not only devoured it but they are still raving about it over 20 years later!  This is a quick and easy to prepare main dish recipe that is great as the weather cools.

German Beef Rouladen

Ingredients:

• 6 slices top round (see below)
• 3 slices lean bacon- fried and chopped
• 1 onion, chopped fine
• 3 garlic dill pickles, thick chop
• 2 tbsp. butter
• Brown spicy mustard, salt, pepper, corn starch
• 1 - 2 cups water
• 2 tablespoons tomato paste
• Dash of sugar

Instructions:

• Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
• Divide bacon, pickle, and onion slices on one end of each slice.
• Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks.
• Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
• Once all rouladen are well browned, add 1 cup of hot water, gently stirring up browned bits. Add tomato paste and any leftover pickles and onions to skillet, stir gently. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
• Simmer for about 1 1/2 hours.
• Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch with 1 tbsp. butter and stir gently into cooking liquid until slightly thickened.
• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
• Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

• Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.