German Stuffed Rolled Up Beef (Rouladen)

• 2 lbs. top round of beef,
• thin breakfast steaks or thinly sliced cut Round or flanc steak, or at the Mexican store: Carne para Milanesa
• 4 big slices of bacon (back bacon), diced
• French Dijon mustard
• Tomato paste
• Dill Pickles
• Pepper, Salt
• 2 c. (4 tbsp.) oil or shortening
• Gravey:
• 2 minced onions
• 2 carrots, celery, garlic
• 2 c. (4 tbsp.) minced onion
• clove (3-4), 3 bay leafs (remove later)
• 1 gal. (2 c.) beef stock
• 2 cups of red wine, dry
• 1 qt. (1/2 c.) milk or cream

1. Spread Tomato paste and mustard onto the thinly sliced beef.
2. Salt and pepper it, spread diced bacon and strips of pickles on top and roll up the beef, starting with the narrowest side.
3. Close with turkey pins, toothpicks or cotton yarn.
4. In a large skillet or roasting dish, heat oil upon highest heat level. Add beef rolls; brown on all sides.
5. Turn down heat, add clove and bay leafs, vegetables and wine and let it simmer/stew for about two to three hours, regularly add beef stock or water. The skillet schould be closed with a lid. Add
6. Remove the meat, blend the vegetables with the pan gravey, add cream or milk and season with salt and pepper.
7. Put the meat back and simmer some more until the meat is tender.
8. Serve with potatoes or dumplings and red cabbage.

beef, flanc steak, bacon, mustard, tomato paste, pickles, pepper, oil, onions, carrots, onion, beef, red wine, milk

Taken from www.epicurious.com/recipes/member/views/german-stuffed-rolled-up-beef-rouladen-50085569 (may not work)