Cook bacon in Dutch oven or heavy kettle until almost crisp, drain; chop coarsely. Pour off bacon fat; measure 2 Tbsp. back into Dutch oven.
Pound steak to 1/4" thickness. Spread with mustard; sprinkle evenly with bacon, onion and pickle, roll up from narrow end and tie each roll firmly in 2 places with string.
Heat reserved bacon fat in Dutch oven; brown rolls well on all sides. Remove. Saute celery and carrots in same pan; add red wine. Dissolve broth in boiling water and stir into wine mixture with salt, pepper and parsley. Return rolls to Dutch oven; cover. Bring to boiling, lower heat; simmer 1-1/2 to 2 hours or until meat is tender when pierced with a 2-tined fork. Remove rolls to a serving platter and keep warm.
Strain liquid through a sieve, pressing vegetables through with a wooden spoon or whirl in a blender. Measure; skimming fat if necessary. Return liquid to pan; boil rapidly to reduce to 2 cups. Melt butter or margarine; stir in flour; heat until bubbly. Add liquid; cook, stirring constantly, over medium heat until sauce thickens and bubbles.
Remove strings from rolls; slice each into 3 pieces. Serve sauce separately.
Originally Submitted
3/25/2008
0 Out of 5 from
0 reviews
You can add this Braised Beef Rolls (rouladen) recipe to your own private DesktopCookbook.