German beef rouladen

Recipe Information

Ingredients

• 4 thin slices round beef steak

• 2 teaspoons Dijon mustard

• 1 dash salt

• 1 dash black pepper

• 2 ounces smoked sliced beef

• 1 pickle (gherkin about 2 3/4 inches long), chopped

• 2 shallots, chopped

• 1 tablespoon canola oil

• 1 glass (3.5 fluid ounces) red wine

• 1 cup beef broth

Directions

• Season the steak slices with mustard, salt, and pepper. Layer one or more slices of smoked beef on top of the steak, using the mustard as a glue.

• Place the chopped shallots and pickle on the layered beef and steak, then tightly roll the meat. Secure each roll with either a toothpick or kitchen yarn to keep the shallots and pickle inside the meat.

• Heat the canola oil in a skillet over medium heat. When hot, cook the rolls until they are brown. Add wine and beef broth until the rolls are half covered, then simmer over low heat for about 40 minutes.

• Turn the rolls occasionally and add more broth if desired. When fully cooked, the rolls should be covered in a thick brown sauce.

Nutrition (per serving)

• Calories: 244 cal

• Total fat: 9g

• Saturated fat: 2g

• Monounsaturated fat: 4g

• Cholesterol: 74mg

• Sodium: 618mg

• Potassium: 596mg

• Carbohydrate: 5g

• Fiber: <1g

• Protein: 30g