Anna Maria's Rouladen
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
62
Spice
46
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Prepare dumpling mix to package directions*
2
See note: Bring a pot of salted water to a boil
3
Form several large balls, 2 to 3 inches thick, of dumpling mix
4
Add to the boiling water then reduce heat and simmer 15 minutes
5
Place bacon in a skillet over medium heat and render fat by cooking bacon about 3 minutes
6
As edges just begin to crisp, remove bacon from the skillet and transfer to paper towels to drain
7
Season slices of sirloin with salt and pepper
8
Spread each slice of meat with a rounded spoonful of mustard
9
Top mustard with a generous scatter of chopped parsley
10
Top seasoned and mustard-coated meat with a slice of bacon and a dill pickle spear each
11
Place the bacon and pickle off center closer to 1 edge of the meat than the other
12
Roll the steaks around the filling and secure with toothpicks or kitchen twine
13
Heat a deep skillet over medium high heat
14
Add oil, 2 turns of the pan, then meat rolls
15
Cook meat 2 to 3 minutes, then give it a quarter turn
16
Cook meat a total of 10 to 12 minutes, then transfer to a plate
17
Add butter to the meat pot and melt
18
Add flour to the butter and whisk together, cooking 2 minutes
19
Add chicken stock to the flour and butter and scrape up pan drippings
20
Season with salt and pepper
21
Stir in sour cream and remove from heat
22
Remove toothpicks or twine from meat
23
Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy
24
Quick sauteed cabbage makes a simple side dish, see recipe below