Thin steaks are wrapped around bacon and onions, pan-fried, and then simmered in beef broth, which is, in turn, made into a sour-cream gravy in this traditional German recipe. Guten Appetit!
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
351 Calories
Recipe Instructions
Step 1
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
Step 2
Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
Step 3
Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Ingredients
2 teaspoons salt
2 tablespoons cornstarch
1 ¼ cups water
¼ cup sour cream
1 cup warm water
½ cup minced onion
2 teaspoons paprika
8 slices bacon
3 tablespoons canola oil
¼ cup Dijon mustard
2 teaspoons freshly ground black pepper
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
