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Rouladen (Braised Stuffed Beef Rolls)
by Ilse Straub of Hollister
2 pounds boneless top round, cut very thin about 1/4"
Have the butcher slice the beef into thin slices, figuring 1-2 slices per person. Spread them out on the counter and spread evenly with good quality German mustard. Cut onion into wedges and roll the bacon around the onion pieces. Place at one end of each piece of meat, tuck in sides, and roll up firmly. Fasten with kitchen twine (Ilse uses non-waxed dental floss). Brown the pieces on all sides in a skillet with some bacon fat or butter. Add the water or broth, cover, and simmer gently about 30 minutes. Remove the rolls to a platter. Whisk in enough flour, salt, and pepper to make a smooth gravy, straining out the solids if desired. Season with salt and pepper and serve.
Recipe created 1997-10-10.