Ingredients:
2 1/2 lbs round steaks, thinly sliced
4 tablespoons butter, divided
1 medium onions, chopped
1/2 lb ground veal
1/2 cup fresh rye breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons capers
1/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
2 -3 tablespoons Dijon mustard
2 dill pickles, cut lengthwise into 8 strips
7 -8 slices bacon, cut in half
flour ( for dredging)
1 cup beef stock
1/2 cup dry red wine
1/2 cup tomato puree
1/2 cup sour cream (optional)
Directions:
Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
Heat 2 T. of the butter in a skillet and saute onion until tender. Add veal and cook until no longer pink.
In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
Any leftover filling can be added to the sauce.
Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
Combine beef stock, wine, tomato puree and leftover filling and add to the pan.
Cook, covered, for about 1 1/2 hours or until meat is tender.
Remove rouladen to a warm platter and discard string.
Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
Pour gravy over rouladen and serve with spaetzle or riced potatoes.
Servings: 6-8
Time preparation: 40 min.
Time total: 130 min.