Recipe for cooking braised stuffed beef rolls

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

1 (2 pound) beef boneless round steak, 1/2 in. thick
Salt and pepper
2 Tbsp. prepared mustard
3 slices bacon, cut into halves
1 med. onion, chopped
1/4 c. snipped parsley
3 dill pickles, cut into halves
2 Tbsp. canola (or other vegetable) oil
1 1/4 (one and one-fourth) c. water
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. cold water
1 Tbsp. flour

Pound beef until 1/4 in. thick. Cut into 7 x 4-in. pieces. Lightly sprinkle and distribute with salt and pepper. Spread each piece with 1 tsp. mustard. Place 1/2 strip bacon down center of each piece. Sprinkle and distribute with onion and snipped parsley. Place pickle half on narrow end of each; roll up. Fasten with wooden picks.

Heat oil in 10-in. skillet until hot. Cook rolls over med. heat until brown. Add 1 1/4 (one and one-fourth) c. water, 1/2 tsp. salt and 1/4 tsp. pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

Remove rolls to warm platter; keep warm. Add enough water to liquid in skillet if necessary to measure 1 c.. Shake 2 Tbsp. water and the flour in tightly covered container; stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding water if necessary.

Serve gravy with rolls.

Yields 6 servings.