Many many years ago, I visited Alabama in US on an educational program. I stayed with some host families and one of them was Mr. and Mrs. Page. Mrs. Page was a migrant from Germany and she cooked some German dishes for me. This ‘Beef Rouladen’ is one of those dishes and I am still cooking it for my family in Australia.
You need thinly sliced steak, preferably about 5mm thin. Your local butcher may supply thin steaks for you. I often use Schnitzel beef slices.
Thin Beefsteaks 4 or 8 slices *about 500g
Salt & Pepper
Onion 1/2 to 1 *finely chopped
Bacon 100g *cut into small pieces
Butter 1 to 2 tablespoons
Beef Stock 1 cup
Parsley *finely chopped
Carrot 2 to 3 *optional
If the beef steaks are not thin enough, you can thin them using a meat mullet.
Sprinkle with some Salt & Pepper, spread Dijon Mustard lightly, then sprinkle some Flour all over each slice.
Spread finely chopped Onion & Bacon about 2/3 of the surface, and roll them up quite tightly. Secure the edges with toothpicks. Coat with Flour.
In a large skillet or frying pan, heat Butter over medium heat and brown Beef. Add Beef Stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until tender. Optionally you can cook chunkily cut Carrots together.
Add extra Salt & Pepper if required, then cook further 5 to 10 minutes, uncovered, so that the sauce thickens. Alternatively, you can add the mixture of Flour & Water to thickens the sauce.
Remove toothpicks before serving. Sprinkle with finely chopped Parsley and enjoy with a potato dish such as mashed potatoes.