Recipe: German Rindsrauaden (Beef Rolls)

About half-way done

Mr. Big Food used sirloin tip steak, pounded out. String works better than toothpicks. Served with baked cabbage.

GERMAN RINDSRAULADEN

4 beef bracioli (round steak), pounded

Salt, pepper

Mustard (preferably homemade and German—see recipes in Basics section)

1 onion, sliced, plus an additional 1 onion chopped

2 dill pickles OR sweet pickles, quartered (preferably home canned—see recipes in Canning  section)

4 strips bacon

3 Tbsp butter

Flour

1 tsp Worcestershire sauce

1 Tbsp lemon juice

Water

¼ C red wine

Salt and pepper pounded round steaks, rub both sides of steaks with mustard, and lay meat flat on a plate. Top evenly with sliced onion, pickles, and bacon, roll carefully, and fasten with toothpicks. Melt butter in a deep frying pan, add chopped onion, and sauté. Add meat rolls and brown lightly. Season with Worcestershire and lemon juice, add water as needed, cover, and simmer. Remove meat when done, and use flour, pan juices and red wine to make gravy.