German Beef Rouladens

This is a traditional German dish. It should be made ahead and reheated in the gravy when ready to serve (the taste is better if this is done).

3 pounds beef round steak
All-purpose flour
Salt and pepper to taste
1 large onion, diced
6 bacon slices
Vegetable oil
3/4 cup dry red or white wine
Water

Cut steaks into strips measuring 3 to 4 inches wide. One a floured surface, coat steak strips with flour. Using a meat mallet, pound meat until thin, approximately 1/8 inches. Season each steak strip with salt and pepper. Put a little chopped onion and 1/4 bacon slice onto the top of each steak strip. to make roulades, roll up and tie well with cooking string.

In a large frying pan over medium-high heat, heat vegetable oil. Add roulades and brown thoroughly on all sides. As each roulade is browned, remove from frying pan and transfer onto a large plate. When all roulades are browned and removed from the pan, add wine to drippings in pan and let simmer 1 minute.

In a large heavy baking pot or Dutch oven, place roulades and cover with the wine mixture; add water to just cover the roulades. Simmer gently 2 hours or until tender.

NOTE: If making an extremely large batch of roulades, bake them in the oven, covered with the wine mixture, until done. Bake at 350 degrees F. for approximately 2 1/2 hours or until tender when pierced with a fork. When done, remove from heat and let cool. When cool, remove strings and place back into the liquid. At this point, refrigerate the roulades in the wine mixture.

NOTE: This is an important step, as the roulades gain more flavor if left sitting in the liquid for 1 day.

When ready to serve, place the roulades, with the liquid, back in the oven or on the stove. Using medium to medium low heat, gently reheat the roulades. Once heated and ready to serve, remove the roulades from the liquid and place on a large platter.

Make the gravy: Add enough flour to thicken. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10 to 15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl. Serve with roulades and enjoy!

Makes 6 to 8 servings.