Rindsrouladen are a favorite Sunday or holiday dish throughout Germany.
4 4-by 8-inch. slices round steak, 1/4-inch. thick, about 1 1/2 lb.*
1 tsp. salt
1/2 tsp. pepper
4 tsp. Dijon-style mustard
4 slices lean bacon*
1/2 c. finely chopped onion
1 large dill pickle, cut lengthwise into 4 spears
6 tbsp. all-purpose flour
3 tbsp. vegetable oil
1 1/2 c. hot water
3 tbsp. cream*
1. Place one slice of steak on a sheet of waxed paper and sprinkle lightly with salt and pepper. Spread 1 tsp. of mustard over meat, top with one slice of bacon, and sprinkle with 2 tbsp. onion. Place one pickle spear at one of the 4-inch ends of the meat and roll up meat around it. Secure meat roll with a toothpick. Repeat with remaining slices of meat.
2. Pour 4 tbsp. flour into a shallow dish. Roll each meat roll in flour until completely covered.
3. In a large frying pan, heat oil over medium heat for 2 minutes. Carefully place meat rolls in oil with tongs and cook for about 10 to 15 minutes, or until brown on all sides.
4. Preheat oven to 350°F.
5. Place meat rolls in a roasting pan, add hot water, and cover pan tightly. Cook for 1 to 1 1/2 hours, or until fork-tender.
6. Place meat rolls on a platter. Pour meat juices into a small saucepan and place over medium heat.
7. Slowly sprinkle meat juices with 2 tbsp. flour, stirring constantly. Cook and stir one minute. Remove from heat and stir in cream. Pour cream sauce over meat rolls and serve.
Preparation time: 20 to 30 minutes
Cooking time: 1 1/4 to 1 3/4 hours
*To keep fat in this recipe to a minimum, trim steak of any excess fat and use turkey bacon and fat-free half-and-half in place of bacon and cream.