Ingredients: |
Ingredients: 1 package dumpling mix, (recommended: Panni brand)
4 slices bacon
4 thin slices beef sirloin, just over 1 pound, 1/4 inch thick
Salt and pepper
4 rounded teaspoons prepared Dijon style mustard
4 tablespoons chopped flat-leaf parsley, a couple of handfuls
4 dill pickle spears
Toothpicks or kitchen twine
2 tablespoons, extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 tablespoons all-purpose flour
2 cups good quality chicken stock
1/4 cup sour cream
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Directions: |
Directions:Prepare dumpling mix to package directions*. See note:
Bring a pot of salted water to a boil. Form several large balls, 2 to 3 inches thick, of dumpling mix
Add to the boiling water, reduce heat and simmer 15 minutes
Cook bacon on medium heat until edges crisp, about 3 minutes Remove bacon from skillet and transfer to paper towels to drain
Season sirloin with salt and pepper and spread with mustard
Top mustard with parsley, slice of bacon and dill pickle spear
Roll the steaks around the filling and secure with toothpicks or kitchen twine
Heat oil in a deep skillet; add oil, then meat rolls
Cook 2 to 3 minutes, then give it a quarter turn
Cook meat a total of 10 to 12 minutes, then transfer to a plate
Add butter to skillet; when melted add flour and cook 2 minutes
Add chicken stock to the roux, scraping pan drippings
Season with salt and pepper; stir in sour cream and remove from heat
Remove toothpicks or twine from meat. Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy.
*Note: "I like a denser dumpling rather than a lighter one, so I use 1/2 the amount of water that the box calls for. I make smaller dumplings so they cook faster." "If you like a lighter dumpling, it needs to be the first thing you start because it takes a little longer to cook." Our dumplings took 10 minutes to cook. |
This recipe for Beef Rouladen is from