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German Beef Rouladen

"This is another outstanding German recipe that rings a bell in my memory of my mother's splendid cooking. Enjoy this particular and delicious dish!"

Ingredients :

1/4 cup Dijon mustard
8 (four ounce) portions round steak, pounded 1/four inch thick
half cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly floor black pepper
eight slices bacon
3 tablespoons canola oil
1 (12 ounce) can red meat broth
1 1/4 cups water
2 tablespoons cornstarch
1 cup heat water
1/4 cup sour cream

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Spread 1/2 tablespoon mustard over one facet of each piece of meat. Sprinkle the onion, paprika, salt, and pepper lightly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the pork broth and water; bring to a boil. Reduce warmth to medium low; cover and simmer till smooth, approximately half-hour.
Remove the beef 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 always till the sauce has thickened, 2 to 3 minutes. Stir within the bitter cream. Return rolls to the sauce; serve right away.

Notes :

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