The Best Beef Rouladen

1. 1

   Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.

2. 2

   Heat 2 T. of the butter in a skillet and saute onion until tender. Add veal and cook until no longer pink.

3. 3

   In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.

4. 4

   Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.

5. 5

   Wrap a piece of bacon around the roll and tie with string. Dredge in flour.

6. 6

   Any leftover filling can be added to the sauce.

7. 7

   Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.

8. 8

   Combine beef stock, wine, tomato puree and leftover filling and add to the pan.

9. 9

   Cook, covered, for about 1 1/2 hours or until meat is tender.

10. 10

    Remove rouladen to a warm platter and discard string.

11. 11

    Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.

12. 12

    Pour gravy over rouladen and serve with spaetzle or riced potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.