June 21, 2002, Newsletter Issue #95: German Braised Stuffed Beef Rolls
Tip of the Week
You will need:
2 pounds boneless top round, cut very thin about 1/4"
German mustard
salt and pepper
1/2 pound medium sliced bacon (not too thick)
onion wedges and/or pickles
bacon fat or butter for browning the meat
3/4 cup water or beef broth
flour, salt and pepper for gravy
Have the butcher slice the beef into thin slices, figuring 1-2 slices per person. Spread them out on the counter and spread evenly with good quality German mustard. Cut onion into wedges and roll the bacon around the onion pieces. Place at one end of each piece of meat, tuck in sides, and roll up firmly. Fasten with kitchen twine (Ilse uses non-waxed dental floss). Brown the pieces on all sides in a skillet with some bacon fat or butter. Add the water or broth, cover, and simmer gently about 30 minutes. Remove the rolls to a platter. Whisk in enough flour, salt, and pepper to make a smooth gravy, straining out the solids if desired. Season with salt and pepper and serve.
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