Bavarian Beef Rolls

When pounding out beef, it is best not to use a meat mallet as these are usually designed to tear into the meat as opposed to thinning.  Use a device called a meat pounder (shown above is the Fox Run Craftsmen - 5665 - Meat Pounder) or a rolling pin and let it do the work.  It is best done in a drop/drag method - drop the head of the pounder on the meat in question while pulling toward you.  This will thin the meat without causing tears as easily.

8 Slice lean bacon                                                                1 Cup Celery, Coursely Chopped

3 Lb beef top round steak, sliced -1/2 inch thick                     3 Springs Parsley

8 Tsp Horseradish mustard                                                   1 Tsp salt

2 dill pickles, quartered                                                         2 Tbl all-purpose flour

2 Cups water                                                                       1/2 Cup cold water

                                                                                                 

In a 12-inch skillet, cook bacon until done, but not crisp. Drain bacon on paper towels, reserving drippings in skillet. Set bacon  and drippings aside.

Trim fat from meat. Cut into 8 rectangular pieces. Place each rectangle between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from center to edges, pound each piece of steak to 1/4-inch thickness. Remove the clear plastic wrap.  Spread top of each rectangle with 1 teaspoon mustard and sprinkle with the chopped onion. Place a slice of bacon across the center of each piece of meat. Place a pickle slice across the narrow end of each piece. Roll meat around the pickle. Tie the beef  rolls at each end with heavy cotton cord.

In the reserved bacon drippings in the skillet, brown beef rolls over medium heat, turning to brown evenly. Transfer beef to a  plate.  Carefully pour the water into the skillet and bring to boiling, scraping up browned bits in the skillet. Add the celery, parsley, and salt.  Return beef rolls to the skillet. Reduce heat and simmer, covered, about 1 hour or until meat is tender, turning beef rolls once or twice during cooking. Transfer the meat rolls to a heated platter and keep warm.

Strain the cooking liquid and vegetables through a fine sieve; discard vegetables. Return liquid to the skillet and boil briskly about 10 minutes or until the sauce mixture is cooked down by 1/3. Remove the skillet from the heat.  Mix together the flour and

water and stir into the broth.  Heat thoroughly.

Pour some of the sauce over beef rolls; pass remaining sauce.