Rinderrouladen (Bavarian Stuffed Steak)
This is a German dish made from thin slices of beef wrapped around a savory filling, then braised until tender.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
Ingredients
Units
Scale
1 (2 pound) round steak
12 carrot sticks
6 dill pickle spears
6 partially cooked bacon strips
3/4 cup French dressing (Catalina)
1 cup water
1 medium onion, sliced
2 tablespoons all-purpose flour
Instructions
- Cut steak into 6 pieces.
- For each serving, wrap one piece of steak around 2 carrot sticks, one pickle spear and one bacon slice.
- Secure with wooden picks.
- Brown in 1/2 cup dressing over low heat.
- Add remaining dressing, 3/4 cup water and onions. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until steak is tender.
- Remove steak to serving platter.
- Gradually add remaining water to flour, stirring until well blended. Gradually add flour to hot mixture in pan. Cook, stirring constantly until mixture boils and thickens. Simmer for 3 minutes, stirring constantly.
- Serve over steak.