Friday, July 20, 2012

Beef Rolls with Pickles and Onions

These take a little effort to assemble but are nice and different. Serve with mashed potatoes or some other type of comfort food and you have a good German winter's meal even on a summer day.

6-8 slices of beef or minute steaks
1 large onion, slice lengthwise into pieces
6-8 small pickles, sliced lengthwise
2 Tbs oil
250 ml broth (beef or vegetable)
Crème fraîche
sweet mustard
Worcestershire sauce
cornstarch dissolved in water

Your meat should already be very thin but for this recipe it needs to be super thin so use a rolling pan or meat mallet to flatten your beef.


Once flattened, season the meat (on both sides) with salt and pepper (we also added some sweet paprika as an experiment).

Then spread a thin layer of mustard over one side of the meat and then cover with onion and pickle slices.

You can put in as many as you can fit and still roll up the beef slice. Our onions were leftover from another dish and therefore they were not long strips.


Roll the meat up (more challenging than it sounds!) and secure with toothpicks.

Once all of your meat is rolled, heat the oil in a pan on the stove over medium-high. Fry the rolled meat on each side and then remove the excess oil from the pan. It is okay if they are not fully cooked on the inside because they will continue to cook in broth.

With the meat still in the pan, add the broth and reduce to low heat. Cover and let cook about 1 hour 15 minutes.


Once the time is over, remove the meat and the toothpicks. Keep the broth in the pan and add about 1 tsp of cornstarch (already dissolved in a small amount of water before adding) and let the broth thicken. Add more cornstarch if needed. Add Crème fraîche and Worcestershire sauce for taste.

Pour the finished sauce over the beef or mashed potatoes (or Spätzle for us) and enjoy.

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