3 pounds top round steak, sliced 1/2 " thick, trimming off all fat and pounded 1/4" thick
6 tsp Dusseldorf mustard (or Dijon - if you have to)
1/4 c finelly chopped onions
6 big roasted green chile, peeled and seeded (or green chili - frozen or can)
6 slices lean bacon
3 pickles cut lenghtwise into halves (sweet German)
3 tbsp lard
2 c red wine (dry)
1 c coarsely chopped celery
3 parsley sprigs
1 tsp. salt
1 tbsp. butter
2 tbsp. flour
In a heavy 10-12" skillet melt the lard over medium heat until it begins to splutter. Add the beef rolls and brown. Transfer rolls to a plate.
Pour the red wine in skillet and bring to a boil (the alcohol is gone that way),
meanwhile scraping in any brown particles clinging. Add parsley, salt and return rolls to skillet (you can add also a little garlic and onion powder, if you like). Cover, reduce heat to low and simmer for 1 hour or longer. Turn rolls once or twice very carefully.
Transfer rolls to heated platter and cover with foil to keep them warm.
Sauce:
Measure the liquid of the Sauce, return to skillet and boil until it is 2 cups. Remove from heat.
Melt butter in small saucepan over moderate heat and, when foam subsides, sprinkle in flour. Lower heat and cook, stirring constantly until flour is golden brown. Be careful not to let it burn.
Gradually add the reduced cooking liquid, beating vigorously with a whisk until sauce is smooth and thick.
Taste for seasoning and return sauce and Rouladen to skillet. Simmer Low only to heat the Rouladen.
Serve with red cabbage, mashed potatoes or dumplings.
Last time I made this recipe was for New Year with our friends in Blanco. Our friend George was on the phone, telling somebody about it: "It tastes like nothing I have ever tasted before! I can't pronounce the name, but man... it is unique!"
The nice thing is, I could prepare everything the day ahead. I put the Rouladen with the sauce in a covered ovenproofed dish and warmed it slowly in the oven, turning only once (carefully, because the meat was then so tender, it fell from your fork).
