German Rouladen With Gravy Recipe

• 2 Rouladen steaks per person
• spicy brown mustard
• 2 large diced onions (separated)
• diced dill pickle
• salt and pepper
• tooth picks
• 1 large bay leaf
• 2 small cloves
• 1/2 c. cornstarch

1. Spread steaks lightly with brown mustard, onions and dill pickle.
2. Sprinkle with salt and pepper.
3. Roll from the thin end and secure with toothpick.
4. Heat canola oil in large deep pot on top of stove.
5. Sear all sides and allow drippings in bottom of pan to brown well.
6. Place all Rouladen in pot, and add in no more than 1/2 inch of water being careful to mix "brownings"from the bottom of the pot into the water, this will bring flavor to the gravy.
7. Add in remaining diced onion, bay leaf and cloves.
8. Seal the lid and turn heat to medium low and allow to simmer till all meat is well cooked.
9. Remove meat to a separate bowl.
10. Remove bay leaf and cloves.
11. Add in sufficient cool water to cornstarch to create a flowing liquid, amd using a whisk, gradually add in to drippings; increase the heat to create a simmer and a gradual thickening of the gravy.
12. If too thick, add in water till you have the consistency you desire.
13. Adjust salt and pepper to taste.

person, brown mustard, onions, dill pickle, salt, tooth picks, bay leaf, cloves, cornstarch

Taken from cookeatshare.com/recipes/german-rouladen-with-gravy-21295 (may not work)