Rouladen

Rouladen with Red Cabbage and Spaetzle

 

           

2
pounds beef sirloin, thinly sliced (8 pieces)
Mustard (coarse grind)
4
dill pickles, cut in halves
8
slices bacon
1
onion, chopped
1/3
cup butter
1 1/2
cups beef broth
12
mushrooms, sliced
1
cup red wine

 

For each sirloin piece, smear one side with mustard.  Roll one-half dill pickle in bacon strip.  Roll meat around this.  Tie with string at each end.  Repeat with remaining sirloin pieces.  Brown meat and chopped onion in butter.  Stir in beef broth and sliced fresh mushrooms.  Mix in wine.  Bake at 325 degrees for 1 hour.  Thicken sauce with mixture of flour and water.  

 

Yield 4 to 6 servings.

 

Good with Spaetzle and Red Cabbage. (as pictured)