1. Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces. 2. Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink. 3. In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well. 4. Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll. 5. Wrap a piece of bacon around the roll and tie with string. Dredge in flour. 6. Any leftover filling can be added to the sauce. 7. Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen. 8. Combine beef stock, wine, tomato pureé and leftover filling and add to the pan. 9. Cook, covered, for about 1 1/2 hours or until meat is tender. 10. Remove rouladen to a warm platter and discard string. 11. Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes. 12. Pour gravy over rouladen and serve with spaetzle or riced potatoes. ---------------------------------------------------------------------------
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Ingredients
