German Kitchen
INGREDIENTS:
Serves 4.
8 (7 oz.) thin slices top round of beef
1/2 c. prepared mustard
1 tbs marjoram
Garlic salt
8 strips lean bacon
4 dill pickles, quartered lengthwise
1 lg. onion, chopped fine
Salt and pepper to taste
8 tbsp. unsalted butter
4 lg. mushrooms, halved
2 med. carrots
1 med. onion, halved
6 tbsp. all-purpose flour
4 cups. beef broth, heated
2 bay leaves
DIRECTIONS:
Spread each beef slice with 1 teaspoon mustard, ½ tsp marjoram, and garlic salt.
Place 1 strip of bacon lengthwise, 1/2 spear of pickles crosswise. Few slices of onions, salt and pepper.
Roll up beef; secure with skewer or twine.
Melt butter in 5-quart heavy pot. Brown beef rolls evenly; do not scorch. Transfer to plate.
Add mushrooms, carrots and onions to pan; saute until lightly browned. Whisk in flour, continue browning. Slowly whisk in broth, add bay leaves; heat to boiling.
Reduce heat, add rouladen; cover, simmer 1 hour.
Remove beef rolls, take off skewers or twine, keep warm. Strain gravy, (or blend with hand blender). Serve rouladen, with potato dumplings or whipped potatoes.
NOTE: Excellent when cooked ahead and reheated in its own gravy.