Ingredients: |
Ingredients: 2 lbs.extremely thinly cut eye of round steak
1 medium onion, finely diced
4 cloves of garlic, finely diced
1 small jar of mustard (brown or yellow)
1 tsp. dried thyme leaves
salt and pepper to taste
1 medium-size jar of dill pickle spears
Butcher's twine cut into 9 inch lengths
1 Tbs. corn starch (or flour can be substituted)
4 Tbs. butter mixed with 1 1/2 Tbs. olive oil
1 14 ounce can of beef consume
1 14 ounce can of beef broth
1/2 cup dry white or red wine
1 tsp. dried thyme leaves
Cooking Method:
Using a metal meat mallet, pound pieces of beef approximately 4 inches wide by 7 inches long. Salt and pepper one side of meat. Evenly spread mustard over one surface of meat (the inside portion). Evenly distribute finely diced onions and garlic on the same surface. Place a pickle spear at one end of the meat, and roll the meat like an enchilada to form a log. Place one length of twine in the middle of the log by gently lifting one end. Tie into a secure knot and clip excess twine from the tie. Repeat at both ends of the log. Refrigerate roladen for one hour. Gently place in a zip lock bag with corn starch and lightly coat. Over medium heat, when butter and oil are hot, gently sear outside of rouladen turning to brown all surfaces; do not crowd the rouladen. Once all rouladen is browned, add remaining liquid incredients, reduce heat to a simmer, and braise for 1.5 hours adding additional broth, wine/and or water as needed. During the last five minutes of cooking, whisk cornstarch in cold water until smoothly blended. Pour into cooking liquid and continue simmering until thickened to taste. Cook for at least 3 minutes to rid the mixture of a "raw" cornstarch or flour taste. serve with sauerkraut and sliced link sausage, and braised red or green cabbage and onions. Enjoy!
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