Beef Rouladen

This is German comfort food at its best. Thin slices of beef are rolled up with sautéed onion, bacon, and carrots, and then they are simmered for an hour in a rich tomato based broth. I love to serve spaetzle and sweet and sour red cabbage for an authentic meal.

Serves 6

12 slices of top round steak, thinly sliced (ask your butcher to make scaloppini’s for you)
6 slices of bacon
1 large onion, thinly sliced
2 carrots, grated
2 dill pickles, chopped
2 cups beef stock (1 can)

2 tablespoons of tomato paste
1/2 cup red wine
Dijon mustard
salt and pepper

garnish with chopped parsley if desired

On a piece of plastic, pound beef to almost paper thinness. (Cover beef with plastic wrap
before pounding).

In a large skillet, sauté bacon until crisp and remove. Add onions and carrots, and cook

until vegetables are soft but not browned. Add chopped pickles. Remove

from heat and allow to cool.

On waxed paper (for easier cleanup) lay pieces of beef out. Season beef

with salt and pepper. Add mustard to small bowl, and using a pastry brush,

brush 1 side of the beef with mustard. Add cooled vegetable mixture on

beef and spread evenly. Roll beef up as tightly as possible and then secure
the meat with toothpicks.

Preheat oven to 350.

Heat 3 tablespoons of oil in a shallow wide roasting pan or casserole.
When the oil is hot, brown beef rolls lightly, so they are seared on all
sides, you might have to do this in several batches so they will not crowd.

Add tomato paste and cook for about two minutes. Add wine and
stock. Add more broth or water if the liquid doesn’t come at least halfway up

the sides of the beef. If there is extra vegetable mixture, add that to the pan as well
to enhance the flavor. Bring to a boil cover and place in an oven and

cook until meat is fork tender for about 1 to 1 1/2
hours.

Serve the beef with the sauce. Garnish with chopped parsley if desired