Bavarian Beef Rouladen

Ingredients:

6 slices

Top Round or Sirloin Tip thinly sliced

Lay out meat, spread up to 1 tbs mustard on each slice, then follow with 1 slice bacon, add onions generously and a few pieces of pickle.

Fold in sides of meat toward the center and roll up lengthwise. Secure with a wooden tooth pick.

Finished rolls will be about 3 inches wide.

In oven proof roaster add oil and nicely brown rouladen on all sides over medium heat on top of the stove.

Pre-heat oven to 350˚F.

Add enough water to the roaster to cover the meat, stir in additional prepared mustard and add beef bouillon.

Cover roaster, place in oven and roast for 1½-2 hours.

Roux:  Melt the butter in a small pan, add the flour stirring constantly at medium heat until it reaches a dark golden color, set aside

Once the rouladen are done bring roaster to top of the stove, remove meat and thicken the gravy with the roux, bring to a boil.

Pour gravy over meat and serve.

Serve with Dumplings or Spaetzle and Red Cabbage

4-6 tbs

Prepared Yellow Mustard

6 slices

Bacon

1 lrg

Onion diced

1

Garlic Dill Pickle diced

6

Wooden Tooth Picks

2 tbs

Vegetable Oil

3 cups

Water or more to cover meat

3 tsp

Granulated Beef Bouillon

Yellow Mustard for Gravy

Roux

2 tbs

Butter

2 tbs

Flour

The rolled up uncooked rouladen can be wrapped in plastic wrap and frozen for future use.

If made the day ahead do not overcook the meat!