Rouladen (German beef rolls)

Ingredients

• 12 thin slices top round of beef, about one and one-half pounds, cut as for scaloppine
• 12 teaspoons imported mustard such as Dusseldorf
• ½ pound ground lean pork
• 12 tablespoons, plus 1/2 cup, finely chopped onion
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3 dill pickles, quartered
• 3 tablespoons corn, peanut or vegetable oil
• ½ cup thinly sliced carrots
• ½ cup finely chopped celery
• 1 tablespoon paprika
• ½ cup dry white wine
• 1 cup fresh or canned chicken broth
• 2 teaspoons cornstarch or arrowroot
• 1 tablespoon cold water
• ½ cup sour cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1102 calories; 53 grams fat; 21 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 136 grams protein; 423 milligrams cholesterol; 1081 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
2. Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
3. Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
4. Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
5. Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
6. Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
7. Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.

About 50 minutes