E-Book:

89

Printed Book:

89

Rouladen

Season both sides of beef with salt and pepper. Spread one side with mustard. Place bacon strips on the mustard side and sprinkle with paprika. Arrange onion slices cross-wise on the beef, then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up. Starting with the smaller end of the meat, tightly roll each slice of meat, working to keep all ingredients inside the roll. Secure each roll with 3 pieces of butcher's string. In a medium-heated pan, pan-fry the rolls in olive oil until browned well on all sides, about 8 minutes,. Remove the beef. Add beef stock, arrowroot flour and butter to the pan and whisk on medium-high heat for one minute. Add the beef to the pan and reduce heat to low. Cover and allow to cook until meat is tender, about 50 minutes. Serve.

Ingredients:

1)

slices of beef round steaks (0.25" thick): 12 oz

2)

sea salt : 2 teaspoon

3)

black pepper : 1 teaspoon

4)

Dijon mustard : 2 tablespoon

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strips turkey bacon : 2

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Paprika, to taste :

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onion, sliced into half rings and separated : 0.5

8)

dill pickle slices : 6

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olive oil : 1 tablespoon

10)

beef stock : 2 cup

11)

arrowroot flour : 2 tablespoon

12)

butter : 1 tablespoon

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