German Beef Rouladen
On a work surface/cutting board, cover steak slices with plastic wrap and tenderize with a meat mallet. Combine mustards and spread evenly on each slice of meat. Sprinkle with salt and pepper. Cut bacon strips in half and lay two pieces on top of each steak. Top with onion and pickle half. Roll tightly and secure with two toothpicks inserted near each end. Sprinkle with salt and pepper. These beef rolls are known as rouladen.
In a heavy-bottomed braising pan on med-high heat, add oil and butter. Add rouladen, seam side up first, browning on all sides. Add broth and scrape bits off the bottom. Bring to a boil, then lower to a simmer; cover and cook for 1½ hours until very tender. Remove rouladen and keep warm.
Mix water and flour in a small bowl, creating a smooth, thin paste. Bring the broth back to a boil, then drizzle in the flour paste, whisking constantly to a smooth gravy. Cook 5 min. Remove picks from rouladen, add to gravy and heat through. Serve hot, garnished with parsley, with Bavarian Red Cabbage and spätzle (German noodles) tossed with butter and chives.
Bavarian Red Cabbage
In a deep, heavy-bottomed pot, heat oil to med-high. Add onions, sauté for 3-5 min until tender. Add cabbage, sauté 3 min. Add all other ingredients except salt and pepper. Bring to a simmer, cover and cook for 20-30 min, until crisp-tender. Season with salt and pepper and serve.
* Ask your Market Meat Department to cut steaks into 1/4” slices.