How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email firstname.lastname@example.org or fax 916-321-1109. Please include your full name, your city and phone number.
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.
Sign Up and Save
Get six months of free digital access to The Sacramento Bee