Ingredients :
- 12 slices thin top round beef
- 1 lb thick sliced bacon (chopped & cooked)
- 1 onion (minced)
- 3 cups beef broth
- 8 oz bread & butter pickle slices (chopped)
- 1/4 cup flour
- to taste salt & pepper
- 3 tbsp vegetable oil
- 1/3 cup butter
Method :
- Lay out each slice of beef & season with salt & pepper. Spread about a tbsp of each the bacon, onion & pickles on each. Roll the meat up tightly & secure with a toothpick.
- Heat oil in a large high walled pan over medium high heat. Place rolls in the pan. It"s ok if they are packed in tightly because they shrink as the cook.
- Sautée the rolls on each side until browned. Add remaining pickles, onion & bacon to pan in between & around the rolls. Wherever there is space in the pan.
- Add a bit of beef broth & try to scrape the drippings from the meat rolls from the bottom of the pan. Add the rest of the broth& bring to a boil. Let boil for a minute & then reduce heat to a simmer & cover for an hour to an hour in a half.
- Remove rolls from pan. Tent aluminum foil over plate with the meat to keep them warm.
- Stir together in a bowl the flour & water. Stir til smooth. Slowly pour this mixture into the gravy in the pan to thicken, stirring constantly! Bring gravy to a boil as you stir until gravy has reached desired consistency.
- Gently remove toothpicks from meat rolls. Be careful! Rouladen should be extremely tender & you don"t want them to fall apart.
- Return the meat rolls back to the gravy & heat for 5 more minutes. Serve warm & enjoy!😊
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