Oktoberfest Beef Rouladen
Ingredients:
- 4 very thin six-ounce beefsteaks, flank steak or top butt
- 1 tablespoon of German or Dijon mustard
- 2 large dill pickles cut in half lengthwise
- 1 onion sliced very thinly into rings
- 4 strips of bacon
- 1/2 cup of red wine
- 1-1/2 cups of beef broth
- 1 bay leaf
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice.
- Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.
- Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that's just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil.
- Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.
- Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.
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