When My Grandmother Cooked The Angel’s Sang!
Enjoy Her World Famous Rindsrouladen!
2 lb. Round Steak cut into 8 strips
8 slices of Bacon
2 Dill Pickles – sliced thin
2 large Onions
4 oz. Grey Poupon Mustard (the Country Dijon made with coarse ground mustard)
1 – 18 oz. jar of Beef Gravy (I use Heinz Home Style Gravy)
4 tsp. Butter
2 cups Red Wine
2 cups of Water
1/2 cup of Flour
Salt and Pepper
* You will need toothpicks or skewers to secure beef rolls.
Pound round steak until it is 1/4 inch thick.
Cut into 8 strips.
Spread mustard over each strip. Salt and Pepper.
Place one slice of bacon on top of mustard.
Add pickle and onion. (It’s important to use all of pickles and all of onions.)
Roll the strips into balls and secure with toothpicks or skewers.
Roll each ball in flour, salt and pepper mixture.
In a large skillet, melt butter, then brown beef rolls.
Remove from skillet. Place into a covered casserole dish.
Cook onions in the pan drippings.
Add wine and cook until liquid is reduced by half.
Add 2 cups of water and gravy. Mix well.
Pour over the top of beef rolls. Cover.
Place in oven. Cook for 2 hours at 325 degrees.
Serve over rice or noodles. Or, save the carbohydrates and eat them just as they are!