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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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This German dish has a flavor not unlike pot roast. Sometimes a thin dill pickle spear in rolled up inside. Other flavor variations include adding paprika, tomato puree, sour cream or lemon juice when you thicken the gravy. All are yummy. I suspect that after browning a crock pot would work well too. Ingredients:
1 lb beef (in four thin slices) |
prepared mustard |
salt |
pepper |
2 slices bacon, chopped |
1 small onion, peeled and chopped |
2 tablespoons cooking oil |
2 cups water |
1 -2 teaspoon cornstarch |
1 tablespoon water |
Directions:
1. Spread the beef slices lightly with the prepared mustard. Season with salt and pepper.
2. Mix together the onion and bacon. Spread 1/4 of this mix on each slice of beef.
3. Starting at the short end, roll each slice up and secure with a skewer or tie with thread.
4. Heat the oil and brown the rolls well on all sides.
5. Carefully pour in 1 cup of boiling water. Cover and simmer slowly for 2 to 2 1/2 hours, adding additional water as it cooks away.
6. Mix the cornstarch with 1 T cold water and thicken the sauce. (the larger amount of cornstarch will result in a thicker sauce).
7. Season to taste and serve.
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