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braised Stuffed Beef Rolls (rinderrouladen) 1 (2 Pound) Beef Boneless Round Steak, 1/2 Inch Thick
salt And Pepper
2 Tablespoons Prepared Mustard
3 Slices Bacon, Cut Into Halves
1 Medium Onion, Chopped
1/4 Cup Snipped Parsley
3 Dill Pickles, Cut Into Halves
2 Tablespoons Vegetable Oil
1 1/4 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Cold Water
1 Tablespoon All-purpose Flour pound Beef Until 1/4 Inch Thick. Cut Into 7 X 4-inch Pieces. Lightly Sprinkle With Salt And Pepper. Spread Each Piece With 1 Teaspoon Mustard. Place 1/2 Strip Bacon Down Center Of Each Piece. Sprinkle With Onion And Snipped Parsley. Place Pickle Half On Narrow End Of Each; Roll Up. Fasten With Wooden Picks. heat Oil In 10-inch Skillet Until Hot. Cook Rolls Over Medium Heat Until Brown. Add 1 1/4 Cups Water, 1/2 Teaspoon Salt And 1/4 Teaspoon Pepper. Heat To Boiling; Reduce Heat. Cover And Simmer Until Beef Is Tender, About 1 Hour. remove Rolls To Warm Platter; Keep Warm. Add Enough Water To Liquid In Skillet If Necessary To Measure 1 Cup. Shake 2 Tablespoons Water And The Flour In Tightly Covered Container; Stir Gradually Into Cooking Liquid. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute, Adding Water If Necessary. serve Gravy With Rolls. yields 6 Servings. |
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