-
1
Pound steak to 1/4 inch thick.
-
2
Cut into 6 rectangular pieces about 4 inches wide and 8 inches long.
-
3
Spread each with a teaspoon of mustard, sprinkle with 2 teaspoons onion, and place a strip of bacon down the center.
-
4
Cut pickles in half lengthwise.
-
5
Place one half of a pickle across the short end of the rectangle.
-
6
Roll meat up jellyroll style around the pickle to form a cylinder.
-
7
Tie rolls at each end with kitchen cord.
-
8
On medium high setting, heat the vegetable oil in a heavy 10 to 12 inch skillet.
-
9
Add the beef rolls and brown them on all sides, regulating the heat so they color quickly and evenly without burning.
-
10
Transfer the rolls to a plate, pour the water into the skillet and bring it to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.
-
11
Add the celery, leeks, parsnips, parsley, and salt.
-
12
Return the beef rolls to the skillet.
-
13
Cover, reduce heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork.
-
14
Turn the rolls once or twice during the cooking period.
-
15
Transfer the rolls to a heated platter, cover with foil to keep them warm, while you make the sauce.
-
16
Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them.
-
17
Measure the liquid, return it to the skillet, and boil it briskly until it is reduced to 2 cups.
-
18
Remove from heat.
-
19
Melt the butter in a small saucepan over moderate heat, and when the foam subsides sprinkle in the flour.
-
20
Lower the heat and cook, stirring constantly, until the flour turns a golden brown.
-
21
Be careful not to let it burn.
-
22
Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick.
-
23
Taste for seasoning and return the sauce and the rouladen to the skillet.
-
24
Simmer over low heat only long enough to heat the rolld through.
-
25
Serve the rools on a heated platter and pour the sauce over them.
-
26
Rouladen are often served with red cabbage and dumplings or boiled potatoes.
