Traditional German Beef Rouladen

Ingredients List

• ¼ cup Dijon 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

• 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

Instructions

Spread half a tablespoon of mustard on one side of each steak, then evenly sprinkle the onion, paprika, salt, and pepper over the steaks.

Place a slice of bacon on each steak, then roll them up like a jelly roll and secure with toothpicks.

Heat canola oil in a skillet over medium heat and brown the beef rouladen on all sides. Add broth and water, bringing the mixture to a boil. Lower the heat to medium-low, cover, and let simmer for about 30 minutes until the meat is tender.

Remove the beef rouladen from the pan and strain the broth. Return the liquid to the skillet. In a separate bowl, whisk cornstarch with 1 cup of water until smooth, then gradually stir the cornstarch mixture into the skillet. Continue stirring until the sauce thickens, about 2 to 3 minutes.

Mix in the sour cream, then return the rouladen to the sauce and serve immediately.

Nutritional Information (per serving)