With winter comes the craving for hearty, meaty meals.
Sue Neal shares this twist on the traditional Sunday roast.
6 slices of Top Round, 1/8″ thick and about 3-4″ wide and 12-13″ long
German Mustard (Sweet, sharp), or whatever mustard you have on hand
Kosher Salt & Freshly Ground Pepper
1 strip of bacon (or 2 if they are thin)
Dill pickles, cut into spears
1 large Onion, chopped and sautéed (with butter)
Lay meat on some parchment paper or counter so narrow end is nearer to you (optional: pound with a mallet to further tenderize).
Spread top generously with mustard. Sprinkle with salt & pepper.
Lay bacon slice(s) along length of roll. Place a few spears of pickles at bottom narrow end. Spoon some of the onions next to pickle.
Roll up beef, starting at narrow end with filling. Roll tightly, pushing ends in as you go. Once completely rolled up, tie with kitchen twine, or use toothpicks.
Sear well in a deep pan, until browned on all sides. Place rest of onions in pan and cover with enough beef broth so it comes at least half-way up the Rouladen. Add a Tbsp or two of Tomato paste.
Cook for 1 1/2 hours or until tender. Remove Rouladen and thicken gravy with flour & water mixture. Put through sieve for a smooth gravy. Return to pan. Keep warm until ready to serve.
Serve with Spaetzle and purple cabbage for a true German experience, or mashed potatoes and any vegetable works too!
For more recipes, visit www.sueneal.blogspot.com.