Preheat oven to 325 degrees.
Spread mustard in a thin layer over steak. Salt and pepper to taste.
Layer with onions and bacon then roll up and tuck ends in. Secure
with toothpicks or twine. Heat oil in a deep, heavy dish over moderate high
heat. Dredge rouladen in flour and brown on all sides.
Remove rouladen and add 2 tablespoons of flour, the veal stock, and the
tomato paste. Whisk until a nice brown (dark roux). Add about 2 cups of
water and whisk until smooth. Add water or flour as needed for
desired consistency. Lightly salt and pepper the gravy.
Return the rouladen to the gravy and bake at 325 degrees, uncovered, for 1
hour. Add hot water as needed to maintain the gravy level.
Remove from oven and remove rouladen. Dilute sour cream with the red
wine and whisk into gravy. May add more to taste. Heat on
stove top until simmering. Replace rouladen and place back into the
oven for 30 more minutes. Continue to check gravy level and add hot
water as needed. Sour cream may curdle but it doesn't affect the
flavor. Use crème fraiche instead of sour cream to prevent curdling.
Goes well with potatoes peeled, cubed, and boiled in salt water (drain
completely prior to serving) and
Blaukraut
(red cabbage).
*Recipe calls for 1 beef bullion cube, we prefer the stock for flavor and
lack of salt (our homemade stock has no salt). Homemade stock is
excellent but canned stock may be used (beef or veal).
Yield: 4 servings
Variations: rindsrouladen (slices of beef
rolled around a mixture of pickle, onion and bacon) and kohlrouladen
(cabbage leaves rolled around a ground beef mixture).
This recipe originally came from Ingeborg Bochmann Taylor who grew up in
Hofheim in Unterfranken, Deutschland.