Beef roulade is a traditional wrapped meat dish, that can be found in Germany, Austria, Poland and the Czech Republic. There are a variety of different fillings that can be used, for example ground meat can also be added. Instead of the bacon and pickles, a rice and vegetable filling or, as in Austria, carrots can be used. In Swabia, a hard-boiled egg is used as a filling, along with bacon, mustard and cucumber. This dish is usually served red cabbage, sometimes sauerkraut and, depending on the region, boiled potatoes, mashed potatoes, Spätzle or dumplings.
1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 450 g (16 oz) jar dill pickled gherkin slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon
Cut flank steak into thin fillets about 6 mm (¼ inch) thick and 7.5 cm (3 inches) wide.
Generously spread one side of each filet with mustard, to taste. Place bacon, onions, and pickled gherkin slices on each filet and form into roll. Use string or toothpicks to hold roll together.
Heat skillet over medium heat and melt butter, then place rolls in melted butter and sauté until browned. Pour in 590 ml (2 ½ cups) of water and add bouillon cube, stirring to dissolve cube. Simmer rolls for about one hour.
Credit: All Recipes