Beef Rouladen

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Ingredients

• 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.