Rinderrouladen #1 (Beef Roulade

[Mike Muth]

Yesterday's lunch...

Rinderrouladen #1 (Beef Roulade) - A German recipe
My wife makes these without rolling them in flour, so you can save 3 grams of carbs and 12 Calories by doing the same.  For a slightly different taste, replace some of the water with red wine.
Serves 4.
405 Calories, 4 grams net carbs, 16 grams fat per serving.

1/2 pound beef, sliced 1/4 inch thick
yellow mustard
1 tsp salt
pinch pepper
1 small onion, finely chopped
2 strips bacon, chopped
parsley
4 tsp lard
3 Tbsp flour
1 cup water

The meat should be sliced not more than 1/4 inch think and in pieces as large as a hand.
Pound the meat to tenderize it.
Spread a small amount of mustard on each piece of meat.  It should make a *very* thin layer.
Spread the salt and pepper evenly over the meat.
Spread the onions evenly over the meat
Spread the bacon pieces evenly over the meat.
Sprinkle parsley over the mixture.
Roll each piece of meat into a cylinder and fix with a skewer or tie with a cotton thread.
Melt the fat in a pot.
Roll the rouladen in the flour.
Brown the meat on all sides in the pot.
Add the cup of water and cover the pot.
Stew the meat slowly for 2 hours.
From time to time, turn the rouladen and baste them with the fluid in the pot.
When done, remove the rouladen from the pot and place them in a bowl.
If tied with string, remove the string.
Season the remaining gravy in the pot.
Serve the gravy separately.
Serve with Semmelknödel or mashed potatoes.