- Fun and Easy recipe for a Full Bodied and Satisfying German Meal.
- S. Chokel
- 2 lbs (.9 kg). round steak, sliced very thin
- Dijon mustard, (use a quality one with tang)
- 2 dill pickles, chopped finely (German sours if you can find them are best)
- 1 lb (.5 kg). bacon, (use a good flavorful bacon, don't skimp with this recipe)
- 1 onion, chopped finely
- 1-1/2 tbsp (20 ml) light brown sugar
- 1/2 cup (125 ml) flour
- 2 cups (475 ml) rich beef broth
- 1/2 cup (125 ml) red wine (optional)
- Preheat oven to 325 degrees (175 C.).
- Cut round steak into 3 inch x 5 inch pieces (makes about 6).
- Spread meat with mustard.
- Place pickle on each square.
- Cook the bacon until crisp, remove, crumble and sprinkle over meat.
- In 2 tbsp (30 ml) of the bacon drippings (reserve the rest), saute the onions until tender.
- Put onions on meat.
- Sprinkle with brown sugar and season with salt and pepper.
- Roll each piece of steak and secure with string.
- Dredge the rolls in flour and brown quickly in the reserve bacon drippings.
- Transfer to a casserole.
- Measure 2 tbsp (30 ml) of the left-over flour and sprinkle over drippings.
- Cook, stirring.
- Add the broth (and 1/2 Cup (125 ml) of red wine if using it) and bring to a slow boil to make the sauce.
- Pour this sauce over beef rolls, cover and bake about one hour.
- Hint: When I make this, I put an aluminum roaster pan below it on the oven rack to keep the oven a nice steamier heat and the meat turns out better for my family's tastes.
This is a different and delicious way to use those round steak that goes on sale for time to time. I serve mine with homemade noodles or store bought flat egg noodles. Spaetzle is delicious with this recipe, too.
Also, please note that the flavor of adding an additional amount of liquid by adding 1/2 cup of red wine to the sauce is excellent.