Rouladen (Stuffed Beef)
4 sirloin tip steaks − thin
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk
Pound the steaks with a meat tenderizer/mallot until about 1/8″ thick. Season
the steaks with salt and pepper. Spread mustard thickly on one side on each
steak. Place two slices of bacon and two pickle slices on each steak. Divide the
onion evenly onto each steak. Starting from the narrowest end of each steak,
roll tightly (jelly roll style) and secure with string.
Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add
about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours.
Add more water if needed. Remove the meat from the pan. Add the beef
broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced
by one third of its original size. Whisk in tomato paste, half and half, and
evaporated skim milk, careful to not let it boil (to avoid curdling). Season
with salt and pepper. Return the meat to the pan and warm through.