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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.
