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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 5 |
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This is a German recipe given to me by my mother-in-law. I've added a few of my own touches. The Hubs claims he likes mine better, but I'm not sure if he just feels like he has to say that ;-) Ingredients:
5 braciola steaks |
5 dill pickles |
2 tablespoons brown mustard |
1/2 lb bacon |
1 medium onion |
water |
1/4 cup sherry wine |
1/4 cup flour |
Directions:
1. Pound meat with a mallet.
2. Dice bacon and onions. Saute bacon first. Then Saute onions in the bacon fat. Once both are sauteed they can be combined and set aside.
3. Spread some mustard on each steak. Place a pickle and bacon/onion mixture in the center. Fold sides over and pin securely with wooden toothpicks. Make sure all openings are pinned together.
4. Brown steaks in the same pan you used to saute the bacon and onions. Transfer to an oven safe dish and add about an inch of water at the bottom of the dish. Cover and bake at 350 for about an hour.
5. Remove steaks and cover with foil.
6. Use the remaining water in the bottom of the dish as the base for the gravy. Bring the beef water to a boil, add sherry and beef-base if desired. At this point I also add some of the pickle juice.
7. Blend some flour with water to thicken gravy.
8. Once the flour mixture is completely blended in take off heat and you can add some sour cream if desired.
9. Wonderful served with Spatzles.
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