Page 10 - Gallery October Newsletter 2021

R E C I P E O F T H E

M O N T H F R O M

C H E F J O H N

German Beef Rouladen

From our recent German night

menu. Happy Octoberfest!

Ingredients:
¼ cup Dijon mustard/whole grain

mustard
8 (4 ounce) pieces round steak,
pounded 1/4 inch thick
½ cup minced onion
2 teaspoons paprika

2 teaspoons salt
2 teaspoons freshly ground black
pepper
8 slices bacon 8 dill pickle spears

3 tablespoons canola oil

1 (12 ounce) can beef broth
1 ¼ cups water
2 tablespoons cornstarch

1 cup warm water
¼ cup sour cream

Preparation:
Step 1
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt,

and pepper evenly over the steaks. Lay one slice of bacon and pickle spear on each piece. Roll the
steaks jelly-roll style and secure with toothpicks.
Step 2
Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef
broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30
minutes.
Step 3
Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the
cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually
until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve
immediately

Bon Appetit. Click here for a printable PDF