The Best Beef Rouladen

• 2 1/2 lbs round steaks, thinly sliced
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 1/2 lb ground veal
• 1/2 cup fresh rye breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers
• 1/4 teaspoon marjoram
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 -3 tablespoons Dijon mustard
• 2 dill pickles, cut lengthwise into 8 strips
• 7 -8 slices bacon, cut in half
• flour (for dredging)
• 1 cup beef stock
• 1/2 cup dry red wine
• 1/2 cup tomato puree
• 1/2 cup sour cream (optional)

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. Heat 2 T. of the butter in a skillet and saute onion until tender. Add veal and cook until no longer pink.
3. In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
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. Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
6. Any leftover filling can be added to the sauce.
7. Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
8. Combine beef stock, wine, tomato puree and leftover filling and add to the pan.
9. Cook, covered, for about 1 1/2 hours or until meat is tender.
10. Remove rouladen to a warm platter and discard string.
11. Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
12. Pour gravy over rouladen and serve with spaetzle or riced potatoes.

butter, onion, ground veal, fresh rye breadcrumbs, parsley, capers, marjoram, salt, pepper, mustard, dill pickles, bacon, flour, beef stock, dry red wine, tomato puree, sour cream

Taken from www.food.com/recipe/the-best-beef-rouladen-137677 (may not work)