German Beef Roulladen (Beef Roll Ups)

You will have to go to the local market and ask the butcher for a special cut of top round steak.  You will need 6 to 8 pieces that are 1/8 to 1/4 of an inch in thickness and at least 10 inches long and 6 inches wide.

Lay each piece of meat out flat on a clean surface and rub slightly with a mild, sweet German mustard, (I use Alstertor Dusseldorf Style mustard from Germany that I get at the commissary on the military base in town.

Finely dice some German Pickles 2 large ones should do it and sprinkle a small amount over the meat about 1 tbsp. per slice.

In a large skillet, brown about 3/4 lb. of beacon till crisp and remove from grease.  Crumble beacon on top of each slice of meat.

In the same skillet sauté 1/2 of a large sweet onion diced in the beacon drippings.  When the onions are translucent, remove to a paper towel and let cool enough to handle and then spread on top of each piece of meat, leaving a small amount, about 1/3 cup, of the grease still in the pan.

Gently roll up each piece of beef and secure at the end with tooth picks or tie with cooking string and salt and pepper the outside of the roll and brown in the skillet with the bacon grease.  Add one tbsp. paprika and 1 box of button mushrooms sliced and let cook till sides are nice and brown then add about 3 to 4 cups of water and 1 Knorr bullion cube and 2 tbsp. Worcestershire sauce to the water and reduce to simmer and cover until tender about an hour or so. (You may have to add more water as it dissipates.) Note: You also may add a little red wine, 1/4 cup, to the gravy to give it a richer taste if you like.

In a mixing cup blend some cornstarch in water and stir till dissolved and gradually add to beef to make a gravy and taste to see if it needs any more salt.  

Serve with mashed potatoes or buttered egg noodles or with bread dumplings or potato dumplings.  Absolutely delicious!

ENJOY!!