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1
Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
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2
Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
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3
Continue until all the rolls have been made.
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4
On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
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5
Roll each meat roll in the flour mixture setting aside any leftover flour for later.
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6
Place the oil in a medium hot skillet.
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7
Brown the meat rolls on each side.
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8
Pour in the beef or chicken stock over the meat and add the bay leaves.
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9
Cook for about an hour or until the meat is tender.
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10
Remove meat to a clean plate.
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11
Remove the bay leaves from the pan and discard.
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12
Mix the leftover seasoned flour with 1-2 cups of cold water.
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13
Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
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14
Cook until thickened, stirring continually.
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15
Add additional salt and pepper if needed to taste.
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16
Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.
