Recipes

Place whole meat in freezer for 2 hours before slicing, this will make slicing easier.

Thinly slice length wise to make a sheet of meat approximately 4 x 8 inches by ¼ inch thick; shape is dependent on the shape of the meat and thus irregular; thinner or thicker is fine.

Using a meat mallet, evenly pound the meat on both sides until the meat is thin (you may cover the meat with plastic wrap for easier pounding).

Season the meat with salt and pepper on each side. Spread a thin layer of mustard on one side.Sprinkle a thin layer of onions, bacon, and parsley onto of the mustard. Repeat for each sheet of meat.

Roll up the beef lengthwise, with smallest end first keeping the contents inside, not too tightly. Carefully tie each one with butcher's twine, securing ends, and at least 2 loops around the center portion to form an oblong roll, or secure with toothpicks.

Heat a heavy braising pan (10 to 11 inches wide), add oil and brown meat on all sides (do not over crowd the pan). You will need to do this in batches adding more oil as needed.

Set aside the meat and, using the same pan on moderate heat, add ¼ cup stock to loosen the drippings. Whisk in flour, stirring until smooth. Whisk in wine and rest of stock until there is a smooth sauce in which to place the rolls of meat.

Return the rolls to the pan, cover and lower heat to low so the liquid quietly bubbles; cook for approximately 1 hour and 45 minutes. Must not boil (if stove can not get very low place in 325 oven for same cooking time). Check periodically and turn the rolls of meat. Add a splash more wine if needed.

Remove Rouladen to a warm platter. Stir in the sour cream until smooth. Pour over Rouladen and serve.