Making Beef Rouladen

I really like this dish. It reminds me of family, crackling fires in the fireplace, laughter... you know, comfort. But I don't remember ever eating Beef Rouladen as a child, even though my heritage is mainly German. 

Step One:

Round steak is a good choice, but I only had cube steak on hand (or minute steak depending on where you're from). Pound it so it's fairly thin and season with salt and pepper.

Step Two:

Brush a thin coat of German mustard across the meat, add a slice of bacon, some sliced onions and a couple of sliced dill pickles.

Step Three:

Roll the meat up carefully, secure with toothpicks, and gently roll in flour.

Step Four:

Brown the Rouladen in a little oil, making sure not to crowd the pan.

Step Five:

Once the meat is nice and brown, add beef broth, bring to a boil, then turn the heat down and simmer until tender.

Step Six:

Time to eat!! Yummy. Here I served the Rouladen with mashed potatoes, roasted broccoli, and sliced heirloom tomatoes.