Recipe #8 Rouladen

Preparing the ingredients

1 Tbsp Dry Mustard - add a few drops of water until you have a smooth paste (You can add 1 tsp of prepared mustard to this mixture)
Let stand 15 minutes
Dill Pickles cut lengthwise into 6 sections
Green Onions cut in half
4 – 6 slices bacon
Cut bacon slices in half (allow ½ slice per rollup) Blanch bacon by adding boiling water and simmer for 5 minutes. Drain and place bacon slices on paper towels.
1 cup each of chopped carrots,onion & celery
3 tbsp of sour cream
900 ml of beef broth

Preheat Oven 425 degrees F

4 – 6 slices of Top Round Steak cut 1/8 in – ¼ in thick.
Cut each slice of steak into 2 equal parts, butter each slice with the mustard mixture.
To the steak, add 1 piece of dill pickle, green onion and bacon.
Roll up steak and tie each end using butcher string.
After rollup have been made, brown a few at time in hot olive oil (use a cast iron or heavy skillet. When the rollups are browned, place them in a roasting pan.
In the same heavy skillet melt 1 Tbsp butter and sauté onions, carrots and celery. Then add mixture to roast pan with rollups.
Sprinkle 2 – 3 Tbsp flour on top of the rollups and place uncovered in roasting pan in 425 degree oven for 5 to 10 minutes to brown flour
Stir once halfway through browning. Reduce oven temperature to 325 degrees.
Add beef broth just high enough to cover rollups and cook for 1 to 1 ½ hrs covered.
If possible, use a large piece of pork rind to add body and to keep the rollups from drying out.

Prepare a Beurre Manie – In a bowl, mix 1 Tbsp of Butter with 2 Tbsp of flour and make a smooth paste.
Take roast pan out of the oven and remove the rollups to a side plate. Then remove 1 cup of liquid and place in a large measuring cup or bowl. Slowly add 3 tbsp of sour cream to the liquid until well blended. Stir this mixture back into roast pan.
Place roasting pan on top of the stove on high heat. Beat in Beurre Manie a little at a time until liquid is thickened. Add rollups to gravy and return to oven for another ½ hour. Let cool after cooking and refrigerate overnight.