ROULADEN (GERMAN BRAISED BEEF ROLLS)
Source: Magic Spices: 200 Healthy Recipes Featuring 30 Common Spices by Donna L. Weihofen
Servings: 6

An old traditional German meal that looks difficult but is really easy to make.

1 1/2 pounds top round steak
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 tablespoons spicy prepared mustard
6 large dill pickle halves
6 slices bacon, fried and crumbled
1/2 cup flour
2 tablespoons cooking oil
2 stalks celery, diced
2 large carrots, peeled and diced
1 cup low-fat beef broth
1 cup dry red wine
2 tablespoons flour
parsley sprigs for garnish

Cut steak into 6 individual pieces about 4 ounces each, and pound to about 1/4-inch thick. Sprinkle with salt and pepper.

Spread 1 tablespoon of mustard on each piece. Top each piece with a pickle and distribute bacon on top. Roll up each piece from narrow end, and tie firmly in 2 places with kitchen string or secure with toothpicks. Roll meat in flour.

In a large heavy skillet, heat cooking oil. Brown meat over medium-hot heat.

Add celery and carrots and cook 2 to 3 minutes.

Add beef broth and wine. Simmer over low heat for 1 1/2 to 2 hours or until meat is tender. Check occasionally and add additional beef broth if needed. Remove rolls to serving platter and keep warm.

To prepare the gravy, strain liquid through a sieve or put mixture in a blender and mix until smooth. Return to pan.

Combine 2 tablespoons flour with 1 cup water in a shaker. Pour slowly into pan, a little bit at a time, and stir continually until mixture boils. Add enough flour and water mixture to make gravy the desired thickness.

Serve gravy with the meat rolls, Garnish with fresh parsley.