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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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Okay, warning! This is a lot of work and I only make it on special occasions, but it really is the best! Very authentic I believe. Ingredients:
2 1/2 lbs round steaks, thinly sliced |
4 tablespoons butter, divided |
1 medium onion, chopped |
1/2 lb ground veal |
1/2 cup fresh rye breadcrumbs |
1/4 cup chopped fresh parsley |
2 tablespoons capers |
1/4 teaspoon marjoram |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 -3 tablespoons dijon mustard |
2 dill pickles, cut lengthwise into 8 strips |
7 -8 slices bacon, cut in half |
flour (for dredging) |
1 cup beef stock |
1/2 cup dry red wine |
1/2 cup tomato puree |
1/2 cup sour cream (optional) |
Directions:
1. Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
2. Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
3. In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
4. Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
5. Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
6. Any leftover filling can be added to the sauce.
7. Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
8. Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
9. Cook, covered, for about 1 1/2 hours or until meat is tender.
10. Remove rouladen to a warm platter and discard string.
11. Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
12. Pour gravy over rouladen and serve with spaetzle or riced potatoes.
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