Rindsrouladen Recipe

Ingredients:

• 4 thin slices beef, cut from shoulder
• 4 slices bacon, chopped
• 1 onion, chopped
• 1 tbsp. parsley
• 1 tbsp. prepared mustard
• Flour for dredging
• 2 tbsp. butter
• 1/2 c. beef stock
• 1/4 c. red wine
• 4 spears sour pickle (optional)

Sauce:

• 1 tbsp. flour
• 2 tbsp. cream
• 2 tbsp. beef stock
• Salt, pepper, paprika to taste

Directions:

Pound beef slices and rub with salt and pepper. Chop bacon, onion and parsley and mix with mustard. Spread mixture on beef; add pickle, if desired and roll up tightly. Tie with string. Dredge rolls in flour and brown all sides in butter. Add stock and wine; cover and braise for 1 hour. Liquid should evaporate.

Turn rolls again; remove from pan and remove string. Place on HOT platter while making Sauce. To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper and paprika to taste and beef stock. Stir until thickened and pour over meat. Faculty