For a traditional German supper, serve this Classic German Rouladen dish with mashed potatoes and sauerkraut. Ingredients include:

4 beef round steaks, pounded to a thickness of 1/4 inch
4 bacon slices
1 big sliced onion
1 tablespoon mustard
4 spears of dill pickle
four tbsp vegetable oil
2 cups beef stock
1 cup of red wine
2 teaspoons flour
Season with salt and pepper to taste.

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
On a cutting board, arrange the beef round steaks.
Make a tiny border around the edges of each steak with a tablespoon of mustard.
On each steak, place a strip of bacon, some chopped onion, and a dill pickle spear.
Secure the steak with toothpicks or kitchen twine.
In a large skillet over medium-high heat, heat the vegetable oil.
Brown all sides of the meat rolls, about 8-10 minutes total.
Place the beef rolls in a baking tray after removing them from the skillet.
Cook for 1-2 minutes, stirring regularly, in the same skillet with the flour.
Stir together the beef broth and red wine in the skillet.
Bring the mixture to a simmer and cook for 5-7 minutes, or until thickened.

In the baking dish, pour the sauce over the beef rolls.
Bake for 2 hours with the baking dish covered in aluminum foil.
Remove the foil and continue baking for another 30 minutes, or until the beef rolls are cooked.
Serve immediately with the sauce spooned on top.

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