Beef Rouladen

Ingredients
  • 2 lb sirloin steak
  • 1 medium onion (chopped fine)
  • 5 slices bacon
  • 1/4 cup all-purpose flour
  • salt
  • pepper
  • 2-3 tbsp bacon grease* (*from rendering the ends of bacon)
  • 1-2 cup beef bouillon
  • 8 slices dill pickle
Instructions
  1. 1
    Pound the steak out very thin and cut into 8 pieces, about 3" x 4".
  2. 2
    On each piece, sprinkle with salt, sprinkle liberally with onions, add a piece of bacon (be generous--the bacon is going to add a lot of flavor to the meat), and a slice of dill pickle.
  3. 3
    Roll up the steak and its contents into a round bundle and secure with a toothpick or two.
  4. 4
    When finished, set the rolls aside and sprinkle with the flour on all sides.
  5. 5
    Place the fatty ends of the bacon (or just get another slice) in a large, heavy Dutch oven, and render the fat from the bacon.
  6. 6
    Remove the bits of bacon from the pot (or not--up to you) and place the steak rolls in the hot fat. Give the rolls a nice sear on all sides.
  7. 7
    Add the bouillon to the pot and bring everything to a boil. Reduce heat and simmer on low for about 2 hours, or until the meat is very tender.
  8. 8
    Make a gravy for the rolls by dipping out some of the liquid from the pan and thickening with a little corn starch. Enjoy with buttered noodles and a vegetable. Guten Appetite!
Read it online: https://thestonesoupcook.com/recipe/beef-rouladen/

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