August 12, 2011

Beef Rouladen

Hearty Meat Dishes

Prep time:

30 minutes

cooking time:

45 minutes

“We were surprised how good the pickles in the filling tasted with the savory meat and rich sauce.”

Ingredients

Serves 6

2 (18-ounce) flank steaks
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 cups finely chopped onion
1/3 cup finely chopped dill pickles
4 slices bacon, chopped, cooked
1/2 cup vegetable oil
2 bay leaves
1/4 teaspoon paprika
1/8 teaspoon nutmeg
1 tablespoon butter
1 1/2 tablespoons flour
1/2 cup sour cream

Directions

1
Cut each steak lengthwise into 3 strips. Pound 1/4 inch thick. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2
Mix onion, pickles and bacon in a small bowl. Spoon portions of mixture onto each steak strip. Roll, jelly roll fashion, starting at one short side; secure with toothpicks.
3
Brown steak rolls in vegetable oil in large skillet over medium-high heat, turning every 70 to 90 seconds, until browned on all sides, about 7 minutes; drain the skillet.
4
Add bay leaves, paprika, nutmeg, remaining salt and pepper and enough water to cover steak rolls and mix well. Reduce heat to low.
5
Cook, covered, until steak is tender, about 45 minutes. Transfer steak to a serving plate. Discard bay leaves. Drain skillet, reserving 11/4 cups liquid. Melt butter in skillet. Stir in flour. Stir in reserved liquid. Cook, stirring continually, until thickened; remove from heat. Stir in sour cream. Spoon sauce over steak.

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Grandma's Secret Tips!

For the most even, easiest-to-roll flank steak, Grandma pounded each strip of steak after cutting it. Using a meat mallet or a rolling pin, she pounded the steak just a few times along the length of the strip. That resulted in a flatter, thinner surface that would hold the filling very well.

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