Beef Rouladens ... An authentic German Recipe

Beef Rouladens With Gravy

This recipe shared by a friend from Germany was such a great cook.  The secret is, have the butcher slice the beef thin enough.
Ingredients:
2 slices round steak

Dijon mustard

salt and pepper to taste

freshly grated nutmeg

5 slices bacon, fried almost crisp

1 teaspoon fresh parsley or

1/2 teaspoon dried parsley

1 small onion, diced and sauteed

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Directions:

Have the butcher cut the round steaks as thin as possible without tearing. Lay the steaks on a flat surface. Spread with mustard, sprinkle with freshly grated nutmeg, salt and pepper, parsley, and onion. Cut each steak into four or five sections. Place half of a strip of bacon on each section and roll jelly roll fashion. Tie each roll toward each end with cotton cord. Dredge with flour and place in a skillet with a medium low heat to brown. Be careful not to crowd as the rolls sweat and do not brown as nicely. When well browned move to a platter.

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Gravy:

Saute in same skillet, one diced onion, one julienned carrot, and one tomato which has haad the seeds removed, or tomato paste. Keep the heat low as this will burn easily. When the vegetables have been sauteed to the point of doneness. Remove any fat from skillet. Add water to make the gravy stirring up the brown bits from the skillet. Make it a thin gravy as the rouladens will cook in it for about 1 1/2 to 2 hours or until tender. They will need to be kept on a low heat and turned occasionally.

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Shortcut:

When the rouladens are browned place in a crock-pot. Make the gravy and pour over the rouldens. Simmer for about three hours. They do not need to be watched.

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This recipe freezes well.