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Recipe Mailbox: Roll-up an easy German favorite

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German beef rouladen

Prep time: 35 minutes Cook time: 2 hours Serves 8

Karen Anderson of Elk, Wash., has fond childhood memories of her grandmother making German meat rolls that included pickles and bacon. She was hoping for a recipe.

This Taste of Home recipe is credited to Karin Cousineau of Burlington, North Carolina. We added dill pickles to this recipe since this is a typical ingredient in this dish and mentioned by Anderson.

¼ cup Dijon mustard

8 slices top round steak, cut ¼ inch thick (ask your butcher to do this for you), about 2 pounds

Salt and pepper, to taste

8 bacon strips

2 whole dill pickles, quartered lengthwise, optional

1 large onion, cut into thin wedges

3 tablespoons cooking oil

3 cups beef broth

1/3 cup all-purpose flour

½ cup water

Chopped fresh parsley, optional

Lightly spread mustard on each slice of steak, sprinkle with salt and pepper. Place 1 bacon strip, 1 piece of pickle, if using, and a few onion wedges on each slice. Roll up and secure with wooden picks. Brown in a skillet in oil; drain. Add broth and bring to a boil. Reduce heat, cover and simmer for 1 ½ hours or until meat is tender. Remove meat and keep warm.

Combine flour and water until smooth. Stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from met and return to gravy; heat through. Sprinkle with parsley, if desired.

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