Roulade of Steer Beef
Serves Six
Have six thin pieces of top or bottom round, weighing about seven or eight ounces each. Pound them with a meat mallet, spread regular prepared mustard over the meat, and then sprinkle all six slices generously with dehydrated onions,
follow with salt & pepper. Fresh onions, finely chopped, may be used, but we find that dehydrated onions are more easily digested. Cut a large dill pickle lengthwise in six pieces, take six thin pieces of salt pork or bacon and place one piece of pickle and one piece of salt pork or bacon onto each piece of meat. Then roll each slice fairly tightly and fasten the loose end with a toothpick or tie with thread. This is the preparation -- now to the cooking!
In a skillet brown, the Roulades evenly, and then put them in a Dutch oven. Dice two onions, sprinkle with paprika and brown these in the skillet from which the Roulades have been removed. Add this mixture to the Roulades in the Dutch oven; cover the meat with beef stock or bouillon, a little tomato paste or tomato puree, 1 bay leaf and a tiny clove of garlic. Then let simmer for 1 1/2 to 2 1/2 hours, until tender. When the meat is done, strain the gravy, add salt and pepper to taste and thicken with cornstarch.