Ingrid'S Rouladen

1. 1

   Prepare a work area. Lay out pieces of meat flat. Spread on mustard and pepper full length. Add some ham, onion and cornichon on one end.

2. 2

   Roll each and tie with twine.

3. 3

   Brown onions and remaining bacon in a cast iron pot.

4. 4

   Add rouladen and brown on high heat, turning often. If you are making a large batch, brown them in a separate fry pan first. Once meat is browned, douse with brandy.

5. 5

   Then fill with water and a broth cube up to the top level of rouladen. Add bay leaf, salt and pepper, paprika, sugar. Bring to a boil over medium heat.

6. 6

   Cover with lid and simmer on low/medium for 45 minutes.

7. 7

   Add mushrooms and simmer 5-10 more minutes.

8. 8

   To thicken the sauce: put wondra flour in cold water in a cup and mix. Add flour mixture back into gravy and bring briefly to a boil. Also add sour cream in the same fashion.

9. 9

   Remove rouladen, take twine off each one and place them in a serving dish. Now pour sauce over them.

10. 10

    Serving suggestions: Red cabbage, Potato dumplings or spaetzle, Green beans or brussels sprouts.

* Per serving · 4 servings · Values may vary.