German Rouladen

Braised stuffed beef rolls, Rouladen, are one of the great German favorites for a midday meal. Traditionally they are served with red cabbage and dumplings or potatoes and are accompanied by a stein of beer. In Germany, thinly sliced beef, specially prepared for Rouladen, is sold at most meat markets. In America, round steak is a good substitute, but it should be sliced thinly and pounded with a mallet.

Recipe

2 pounds round steak, trimmed of fat.

Hot prepared mustard.

4 slices of thin bacon, diced.

3 tablespoons minced dill pickle or relish

1 large onion, finely chopped.

Flour

3 tablespoons butter or margarine.

2 cups beef bouillon.

Salt, Pepper to taste.

3 tablespoons chopped fresh parsley.

The Cooking

Cut the meat into 4 thin rectangles, each about 4 inches wide and 8 inches long. Pound with a mallet or the edge of a plate to make it as light as possible. Arrange the beef slices on a flat surface and spread the top side of each one with mustard. Combine the bacon, prickle, and onions and place a large spoonful of the mixture on each slice of meat.

Roll up carefully and securely with toothpicks, ensuring the filling is completely enclosed. Dust each beef roll with flour. Melt the butter in a skillet and brown the Rouladen on both sides.

Add the bouillon and season with salt and pepper. Cook slowly, covered, for about 1 hour, until the meat is cooked. Stir in the parsley and serve.