German Rouladen

Instructions

1. Lay out each slice of beef and season both sides with salt and pepper.
2. Spread about a tablespoon of each the bacon, onion, and pickles on each. Roll the meat up tightly and secure with cooking string or toothpicks.
3. Heat the oil in a large, high-walled pan over medium-high heat. Place the rolls in the pan. It is okay if they are packed in somewhat tightly, they will shrink a bit when they cook and free up more space.
4. Sauté the rolls on each side until browned. Add the remaining pickles, onions, and bacon to the pan in between and around the meat.
5. Add a bit of the beef broth, and try to scrape up and mix in any browned drippings at the bottom of the pan. Add the rest of the broth and bring to a boil. Let boil for one minute, and then reduce the heat to a simmer and cover for an hour to an hour and a half.
6. Remove the meat from the pan. Tent aluminum foil over the plate with the meat in order to keep it warm.
7. Stir together the flour and 1/3 cup water until smooth. Slowly pour this mixture into the gravy to thicken, stirring constantly. Bring the gravy to a boil as you stir, and keep boiling and stirring until the gravy has reached the desired consistency.
8. Remove the toothpicks or cooking string from the meat. If you used toothpicks, be especially careful when removing them. The Rouladen should be extremely tender and you don’t want them to fall apart too much.
9. Return the meat to the gravy and heat for about 5 more minutes. Serve warm.