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Moms View Message Board: Cooking and Recipe Discussion: Beef/Veal: ROULADEN
12 portions of Rouladen beef ( sirloin steaks sliced to ¼` thickness) or 12 portions Steak-Ums, thawed 1 lb. bacon 1 ½ c. chopped onion ¾ c. prepared mustard ½ c. no-fat sour cream 2 T. onion powder 2 T. dill weed ½ tsp. salt ½ tsp. fresh ground pepper 3 T. corn starch 1 ½ c. water (Optional) 3 lg dill pickles sliced lengthwise into quarters In a large skillet, fry bacon until crisp. Remove to paper towels. Drain grease, reserving 2 T. Saute onions in 1 T. remaining drippings. Remove and drain. Crumble cooled bacon slices. In a medium bowl combine crumbled bacon, onions and mustard; spread on meat portions and roll. (Around pickle slices) Secure with toothpicks if necessary. Heat remaining 1 T. drippings in skillet, and brown meat rolls over medium heat. Remove from skillet to platter with a slotted spoon. Add 1 cup water. Stir to blend meat drippings. Add sour cream, onion powder, dill weed, salt and pepper. Blend over low heat until smooth. Mix corn starch with ½ cup water. Add to skillet, stirring over low heat until thickened. Place meat rolls in gravy. Spoon gravy over rolls to keep them moist. Cover and simmer. 15 minutes. Serve with noodles, rice or spaetzle.
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