Baden Remembered



4 thin slices of Beef or Veal
salt, pepper
4 slices of bacon
2 sour pickles cat in half
1 onion
1 tbls parsley
1 tbls mustard
1 tbls flour
2 tbls butter
1/2 cup water or beef stock
extra flour
2 tbls heavy cream
salt, pepper
paprika powder
1/4 cup  beef stock

Pound meat slices and season with salt and pepper. Cut bacon, mince onion and parsley and mix well with the mustard.
Spread the mixture on the meat slices, place half pickle (optional) lengthwise and roll up the meat tightly. Tie with string.
Dip the roll the meat in flour and fry in butter until brown on all sides. Add liquid and simmer for 30 minutes.
When liquid has evaporated, untie the meat and keep warm. In the same sauce pan; add flour cream, seasoning and beef stock to make the gravy ( you may add some red wine). 
Pour over meat and serve with Croquettes or Spaetzle

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