Rouladen with Paprika and Tomato Sauce

1. 1

   Cut thin slices of roasting beef to around 4x6 inches off a roast.

2. 2

   It is best to cut the meat WITH the grain of the meat, so the slices will hold together.

3. 3

   Pound the slices lightly to flatten and tenderize them.

4. 4

   Brush lightly with prepared mustard.

5. 5

   Then sprinkle the slices with salt and freshly ground black pepper to taste.

6. 6

   In a small bowl mix together the diced bacon and diced onions.

7. 7

   Spread the mixture on the meat slices.

8. 8

   Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string.

9. 9

   Heat the oil in a heavy pot.

10. 10

    Brown the rolls well in the oil.

11. 11

    Add about 1 cup of boiling water to the pot VERY CAREFULLY!

12. 12

    Cover the meat and braise gently until done, about 2 to 2 1/2 hours.

13. 13

    Add water as needed to keep level fairly constant.

14. 14

    When the meat is cooked, remove the rolls to a hot plate and thicken the gravy with corn starch and season to taste.

15. 15

    The sauce may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or creme fraiche.

16. 16

    Serve this with a potato or pasta dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.