My mother was born in Shuen Ecken Germany and as a child we grew up on this scrumptious dish. Momma Mia always inserted a thinly sliced dill pickle in the middle of each rolled up flank steak, so it is your choice to insert, or delete that ingredient. The brown gravy is fantastic! Serve with sprigs of parsley on the side, or pluck any green out of your garden to increase your eye-pleasing-pleasure. Delight in this purely European family traditional plate.
GATHER UP THESE ITEMS / A double portion – 8 servings keeps well in fridge
6 thin slices of round steak, flank steak (Mexico name: Milanesa de Carne)
1/4 cup Dijon mustard (strict CN, eliminate)
1/4 cup Coconut oil or use bacon drippings
6 bacon strips fried bacon (less calories when fried)
1/4 cup sour cream
1 cup beef broth (substituted water + Maggi)
1/4 cup water + ‘splash‘ of Balsamic vinegar
3 tsp of each; paprika, salt, pepper as the rub
2 tbls Xanthan gum to thicken gravy
8 thin slices of dill pickle ( strict CN, eliminate, but you miss German taste )
From my humble Cocina in Jalisco, Mexico. Steak meat cost $2.58 USD for 3 rolls
THIS GERMAN DISH COMES TOGETHER LIKE THIS:
1) Lay out your 6 pieces of thin meat and spread the dry mix of spices; salt, pepper, paprika on the meat and then pound with meat hammer till embedded herbs stick. Lay slice of partially fried bacon strip and a 1/2 of a thin dill pickle on each meat piece. Roll up meat like a jelly roll, secure with toothpicks. (Momma used string)
2) Heat coconut oil (bacon fat) in deep skillet. Roll meat around till browned. Add broth and water, bring to a bubbly boil. Reduce heat, cover and simmer for 45 minutes.
3) Remove rolls, whisk in Xthan gum and stir till it thickens. Return the rolls of tender beef, spoon the gravy over the rolls. SERVE with sprigs at a table with candles burning and a German favorite – the Strauss Waltz playing.
NUTRITION FOR TWO ROLLS
351 calories; 15 grams of fat; 4 carbs; 44 grams protein