Ingredients
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4 large beef cutlets, approx. 6 oz. each
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2 teaspoons Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 slices bacon, cut in half
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1 large onion, chopped
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1/4 cup vegetable oil
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1 1/2 cups beef broth
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4 peppercorns
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1 bay leaf
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1 tablespoon cornstarch
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1/4 cup cold water
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1/4 cup sour cream
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2 large dill pickles, finely chopped
Instructions
- Lay the cutlets on a flat surface.
- Spread each one with mustard, then sprinkle with salt and pepper.
- Divide the pickles, bacon and onion evenly between the cutlets.
- Roll up jelly roll style and secure with wooden toothpicks.
- Heat the oil in a large saucepan; add the rouladen and brown well on all sides.
- Pour in the broth and add the peppercorns and bay leaf.
- Cover, simmer for 1 hour and 20 minutes.
- Remove the rouladen.
- Keep warm.
- Blend the cornstarch with the cold water and add to the broth in the pan.
- Bring to a boil and cook until thick and bubbly.
- Stir in the sour cream and heat through.
- Adjust the seasonings and serve.