Ingrid'S Rouladen

• 2 pounds Beef sliced thin for rouladen
• 1 package Smoked bacon, finely sliced
• 1 piece Yellow or white onion
• 16 pieces Cornichons
• 8 dashes Dijon mustard
• 1/4-1/2 cup Sour cream
• 1 or 2 pieces Bay leaf
• 1 cube Beef broth
• 1 teaspoon Paprika powder
• 1/2 cup Whisky or Brandy
• 1 pinch Sugar
• 8 strips Twine
• 1 package Sliced mushrooms
• 1 tablespoon Flour (ideally Wondra)

1. Prepare a work area. Lay out pieces of meat flat. Spread on mustard and pepper full length. Add some ham, onion and cornichon on one end.
2. Roll each and tie with twine.
3. Brown onions and remaining bacon in a cast iron pot.
4. Add rouladen and brown on high heat, turning often. If you are making a large batch, brown them in a separate fry pan first. Once meat is browned, douse with brandy.
5. Then fill with water and a broth cube up to the top level of rouladen. Add bay leaf, salt and pepper, paprika, sugar. Bring to a boil over medium heat.
6. Cover with lid and simmer on low/medium for 45 minutes.
7. Add mushrooms and simmer 5-10 more minutes.
8. To thicken the sauce: put wondra flour in cold water in a cup and mix. Add flour mixture back into gravy and bring briefly to a boil. Also add sour cream in the same fashion.
9. Remove rouladen, take twine off each one and place them in a serving dish. Now pour sauce over them.
10. Serving suggestions: Red cabbage, Potato dumplings or spaetzle, Green beans or brussels sprouts.

thin, bacon, onion, cornichons, mustard, sour cream, bay leaf, broth, paprika powder, brandy, sugar, twine, mushrooms, flour

Taken from www.epicurious.com/recipes/member/views/ingrids-rouladen-57297203bb9206136debb9a6 (may not work)