Yield: 4 servings
|4 slices||Round Steak (7 Oz Each) pounded 1/4\" thick|
|\N \N||Black Pepper, freshly ground|
|4 teaspoons||Prepared Dark Mustard|
|2 \N||Bacon slices, cut 1/2 crosswise|
|1½ cup||Onion, chopped|
|1 \N||Sour Dill Pickle, cut 1/4's lengthwise|
|1 tablespoon||Bacon Drippings|
|1 can||Beef Consomme, (10 1/2 Oz)|
|1 \N||Bay Leaf|
|2 teaspoons||Butter, at room temperature|
|\N \N||Parsley, for garnish|
1. Lay out the slices of beef on a work surface and season them lightly with salt and pepper. Spread 1 tsp of mustard over each slice, and place ½ slice of bacon down the center. Add 1 tsp of chopped onion and a pickle slice to each meat piece and roll into a tight cylinder, jelly roll fasion. Secure the ends with string and fasten the side with metal skewer or round toothpick.
2. Heat the bacon drippings in a heavy pan over moderate heat. Saute the the roll-ups, turning frequently, until brown all over. Add the reamining chopped onion and cook, stirring, for 3 mins. Add the consomme, water and bay leaf, and bring to a boil, stirring in any browned bits from bottom of pan. Lower the heat, partially covered, and simmer for 100 mins. or until the meat is tender when pierced with the tip of a knife. Turn the rouladen a few times as they cook.
3. Work the flour, water and butter together. Remove the rouladen and bay leaf from the pan and stir in the flour/water /butter mix. Bring the gravy to a boil, lower heat and simmer, stirring, until the gravy has thickened. If it is too thick, thin with water, as necessary.) Clip the strings off the rouladen and return them to the gravy to warm through. Serve with mashed potatoes, garnished with sprigs of parsley.
From the PEMBINA COUNTY FAIR of Hamilton, N.D. Fair Dates: 3rd week in July for 5 days, Wed through Sun.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking