Beef Rolls (Rindsrouladen) |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This recipe is from my German great-grandmother. I took these to my son's school for Heritage Day when he was young. The other students/parents were a little apprehensive to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home. Ingredients:
4 slices beef top round steak (1/2-inch thick) |
salt and pepper, to taste |
prepared mustard |
3 onions, finely chopped |
3 slices bacon, chopped |
1 large dill pickles, sliced |
1 tablespoon vegetable shortening |
1 teaspoon tomato paste |
1 1/2 cups beef stock |
1 tablespoon flour |
dry red wine |
Directions:
1. Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
2. with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
3. Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
4. Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.
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