| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
German |
|
1 |
Servings |
INGREDIENTS
| 8 |
sl |
Top round |
|
|
Mustard |
|
|
Salt |
|
|
Pepper |
| 8 |
sl |
Bacon; diced |
| 2 |
lg |
Onions; chopped |
| 1/2 |
lb |
Dill pickles;diced |
| 1/4 |
c |
Butter |
|
|
Beef broth |
| 1/2 |
c |
Mushrooms |
| 1 |
|
Bay leaf |
| 1 |
tb |
Flour |
| 2/3 |
c |
Sour cream |
INSTRUCTIONS
This recipe is Polish rather than German and is very tasty and easy (if a
bit messy to make).
Pound the beef slices until they are very thin. Spread mustard over each
side of the beef and season with salt and pepper to taste. In a small bowl
mix together the bacon, half of the onion, and the pickles. Place an equal
amount of the mixture in each beef slice and roll up carefully. Tie with
thread or string. In a large heavy dutch oven or casserole dish melt the
butter over medium heat. Brown the beef bundles on all sides. Add enough
beef broth to cover the rolls, mushrooms, the remaining onion, the bay
leaf, and additional salt and pepper to taste. Bring to a boil, cover, then
simmer very gently for two hours or until the meat is cooked through and
very tender. Remove the bay leaf. In a small bowl mix together the flour
and sour cream. Slowly blend the mixture into the broth and stir well.
Simmer for a few minutes, stirring frequently until thickened.
Posted to EAT-L Digest by Wen Zientek <entertaining.guide@MININGCO.COM> on
Mar 3, 1998
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