Rouladen

 Beef Rouladen

  Yield:  8
Timing hints: It will take about an hour's work followed by two hours or so of cooking to prepare this dish. It may be braised several days in advance then cooled in the broth and finished just before serving.

·        8 x 6 oz very thin beef, (flank steak, or top round)

·        3 Tbsp. mustard

·        1 large onion, sliced, very thinly into rings , or diced

·        6-8 strips bacon, cut fine

·        3  cups beef broth, or water

·        2 Tbsp. cornstarch

·        3 Tbsp. water

1. Lay the meat on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Layer the onions evenly onto each piece and then divide bacon evenly and put on each.

2. Fold two opposing sides in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. 

3. Brown the rouladen evenly on all sides in a thin layer of vegetable oil in a thick bottomed fry pan then transfer them to a sauce pot that’s just big enough to hold all eight in a single layer.  Use additional oil if needed and when done discard all the oil. (I like to brown them in a pot with sides higher than a fry pan so they don't splash the stove so much).

4. Add the beef broth to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat. Or the pot could be placed in a 325* oven for one to two hours.

5. Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately. (or sprinkle flour over the broth and whisk to remove lumps then bring to a boil til thickened.)