September 1, 2008
4 very thin top round steaks (1/4 in thick 4×6 rectangles)
2 large dill pickle, cut in half lengthwise
1 onion, sliced, very, thinly, into rings
4 strips bacon
1/2 cup red wine
1 1/2 cup beef broth
1 bay leaf
1 tbsp cornstarch
2 tbsp water
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip on each steak.Layer onion slices and top with a pickle slice. Roll up and secure with wooden picks or butchers string.Repeat on remaining 3 steaks.Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that’s just big enough to hold all four in a single layer. Brown evenly on all sides.
Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens.
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