Braised Stuffed Beef Rolls (Rinderrouladen)

Yield: 6 servings

Ingredients

• 1 (2 pound) beef boneless round steak (1/2 inch thick)
• Salt and pepper
• 2 tablespoons prepared mustard
• 3 slices bacon, cut into halves
• 1 medium onion, chopped
• 1/4 cup snipped parsley
• 3 dill pickles, cut into halves
• 2 tablespoons vegetable oil
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cold water
• 1 tablespoon all-purpose flour

Instructions

1. Pound beef until 1/4 inch thick. Cut into 7 x 4 inch pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each; roll up. Fasten with wooden picks.
2. Heat oil in 10 inch skillet until hot. Cook rolls over medium heat until brown. Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
3. Remove rolls to warm platter; keep warm. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and the flour in tightly covered container; stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding water if necessary.
4. Serve gravy with rolls.