Rinderrouladen (Braised Beef Rolls)

The round steak should be pounded to almost paper-thinness by you or your butcher. Slices should then be cut into pieces approximately 3" wide and 4" to 5" long. They may be more or less oval to rectangular in shape. There should be approximately 12 to 16 strips from 2 1/2 pounds of meat if it has been pounded thinly enough and cut more or less as described.

Fry the bacon slowly with the minced onion and parsley until vegetabless are soft but not browned. Sprinkle one side of each meat slice with salt and pepper and spread with bacon-onion-parsley mixture. Roll meat tightly and tie with kitchen string or secure with toothpicks. Dredge each beef roll in flour. Heat fat in a shallow wide fireproof casserole with a tight-fitting lid.

When fat is hot, brown beef rolls lightly, a few at a time, turning so they are seared on all sides, removing them as they are done. When all the meat has been browned, add minced onion and carrot and brown slowly, about 5 to 7 minutes, stirring several times.

When vegetables are golden brown, place beef rolls on top of them. Add water or stock. Cover, bring to a boil, reduce heat and simmer very slowly but steadily 1 to 1 1/2 hours, or until beef rolls are tender. Add liquid if necessary as meat cooks.

Remove beef rolls to a heated platter. Strain sauce and return to casserole. Skim excess fat from surface and stir in sour cream and tomato puree, if you are using either or both. Check seasoning, adding salt and pepper as necessary. Return beef rolls to sauce and heat thoroughly before serving.