May 19, 2009

1 pound bacon, diced

1 medium onion, yellow or white, chopped

2 tbsp German mustard

2 pickles, German or dill, chopped

2 pounds beef round, sliced ¼ inch thick

Salt and pepper to taste

4 tbsp canola oil

2 cups red wine

2 cups beef stock

2 tbsp cornstarch

2 tbsp water


1. Crisp the bacon in a sauté pan, then remove and sauté the chopped onions in the fat for 5 minutes. Remove from heat and mix in reserved bacon, mustard and chopped pickles.

2. Pound the beef slices until they are thin enough to roll, about 1/8 inch or thinner (covering the meat in plastic wrap before pounding will help protect it from tearing). Season meat with salt and pepper. Spoon 1-2 tbsp of the bacon-onion mixture in the middle of each beef slice, then roll up each slice lengthwise to enclose filling. Tie the rolls with string.

3. Heat the oil in a Dutch oven or a heavy-bottomed sauté pan over moderate heat, and brown the beef rolls on all sides. Mix the wine and the beef stock and pour over rolls. Cover and simmer over low heat for 1½ hours, or until beef is tender.

4. Remove the beef rolls. Whisk the cornstarch with the water, then stir into the cooking juices. Simmer for a minute or two longer, until the gravy thickens. Pour the gravy over the rolls and serve with spätzle if you like. Serves 4.

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