This is a favorite meal of ours and one of our Christmas traditions. Every year we make this German classic, a delicious rolled meat slathered with grainy mustard and stuffed with bacon, onion and pickle. Don’t be afraid! Those foods paired together make an amazing dish that has flavors that dance on your palate and make your stomach very happy! Those flavors are seeped into the stock that is used to make the gravy and is a wonderful complement, no additional seasonings are required.
12 slices of top round steak, about 8” in diameter and ¼” thick. (come pkg very thin)
Grainy Dijon Mustard
1 med onion quartered
2 dill pickles halved and then quartered
6 slices good bacon cut in half
Salt and pepper
2 TBS vegetable oil
1 quart water
4 tsp chicken boullion
1 cup red wine
2 bay leaves
3 cloves crushed garlic
6 TBS butter
8 TBS flour
Directions: Pat dry the meat, pound thin with meat pounder and plastic wrap and put each slice on the counter and sprinkle with salt and pepper. Spread some mustard on each piece of steak, add 1 slice of bacon down the center, then 1/2 pickle and 1/4 onion toward the top end. Roll end to end and tie with cooking twine.
Heat oil in a large skillet over medium-high heat, pat meat rolls dry and brown on both sides. Place in crock pot and add 1 quart water, chicken boullion, red wine, bay leaves, and crushed garlic. Cook on high 4 hours until meat is fall apart tender. Remove from stock and place on serving platter, drizzle with a bit of stock to keep moist and tent with foil.
Melt butter in medium saucepan and whisk in flour to make a roux. Cook, whisking constantly until roux is medium blonde. Remove bay leaves and slowly pour in cooking liquid and cook until smooth and thickened. Strain to remove any lumps if needed. Serve with mashed potatoes and rotkohl.