Rinderrouladen (Braised Stuffed Beef Rolls)

Rinderrouladen is a popular dish throughout Germany. Though not difficult to make, it is saved for special meals because of the extra assembly-time required. A grandmother might choose this recipe as Sunday dinner for her visiting grandchildren. Featuring an unusual combination of familiar ingredients, pickles and bacon, the filling should intrigue American tastebuds.

2 pound beef boneless round steak, 1/2 inch thick
Salt and pepper
2 tablespoons prepared mustard
3 slices bacon, cut into halves
1 medium onion, chopped
1/4 cup snipped parsley
3 dill pickles, cut into halves
2 tablespoons vegetable oil
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
1 tablespoon flour
Parsley sprigs
wooden picks

Pound beef until 1/4 inch thick. Cut into pieces, about 7x4-inches. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each piece; roll up. Fasten with wooden picks.

Heat oil in 10-inch skillet until hot. Over medium heat, brown rolls on all sides.

Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

Remove rolls and keep them warm. If necessary, add water to liquid in skillet to measure 1 cup. In a tightly covered container, shake 2 tablespoons water and the flour; stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute (add water if necessary).

Top the rolls with gravy and a garnish of parsley sprigs.

Red Cabbage with Apples and boiled potatoes are traditional accompaniments.

Source: German Embassy, Washington, DC