German Beef Rolls

One of the things we liked about the food on our cruise through Germany was that there was a lot of beef served. However, when COOL (county of origin label) was told, it was Argentina. One of my favorites was the beef rolls, and I knew if it was good with Argentina beef, it would be great with Kansas beef! A recipe search and a few modifications, and this is a keeper. I even served mashed potatoes and gravy with it, guaranteeing it's success!

I used minute (or round) steaks that I have our processor cut into thin slices and tenderize. I like this cut for stir-fry, stroganoff, and many recipes that one might use 'chicken fingers' for. You could also use slices of roast, freeze slightly so it can be sliced thin. I also changed the traditional preparation to use pickle relish instead of a whole pickle spear. I always have pickle relish on hand, useful for deviled eggs, potato salad, as well as hamburgers.

Here is my adaptation of the recipe:

GERMAN BEEF ROLLS STUFFED WITH BACON & VEGETABLES

2 lb. minute steak (1 package)

3-4 slices bacon

½ onion

carrots

pickle relish

sweet-hot mustard

2 Tablespoons butter

½ red wine (or water)

2 ½ cups beef broth

Preheat oven to 350 degrees.

Peel carrots and cut into strips about 2 – 2 ½ inches long. Cut onion in half and slice vertically to make strips about 2 inches long.

Lay meat flat and cover with plastic wrap. Pound to make each section flatter and larger. Lightly season with salt and pepper. Spread mustard thinly on each piece. Add pickle relish, carrot strips and onion to each, arranging in a line across the length of the beef.

Roll the beef up crosswise as tightly as possible. It helps to secure it with toothpicks as you roll it and tuck the ends in. Use butcher’s string to tie at 1-inch intervals to make a long log shape. Set remaining carrots and onion aside.

Heat half of the butter in a large cast iron skillet or heavy skillet or pan over high heat. Brown half the meat bundles on all sides and set the rolls aside. Add the rest of the butter and brown the other half, set aside. Transfer rolls to an ovenproof heavy roasting pan. Add left over carrot and onion to the pan and sauté until the onion is golden, about 3 – 5 minutes.  Pour in the wine (or ½ cup beef broth). Stir the bottom of the pan to loosen browned bits and incorporate them into the sauce. Add onion, carrot and wine sauce to the beef rolls. Add rest of liquids to cover beef rolls.

Braise (uncovered ) for 1 ½ - 2 hours or until the meat is tender but not falling apart. Carefully lift the rolls out of the dish and keep warm.

Prepare the gravy by straining the cooking liquid and discarding the solids. Measure 1 cup of cooking broth and add ¼ cup flour to it and whisk vigorously.  Put the rest of the cooking liquid into a pan and bring to a simmering boil, you should have about 2 cups, or cook to reduce until it measures about 2 cups. Carefully pour the flour/broth mixture into the sauce and let cook for 5 – 10 minutes to make gravy.

Remove strings from beef rolls and slice horizontally into serving pieces. Serve with a drizzle of gravy.  Mashed potatoes with parsley and peas go well with this meal.