German Rolls
Ingredients
4 lbs thin beef loin steaks for rouladen
Garlic salt and fine sea salt to taste
Freshly ground black pepper to taste
4 tablespoons prepared mustard
1 lb Black Forest ham, diced
1½ cups diced dill pickles
1/2 cup diced bacon (optional)
4 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
3½ to 4 cups reduced sodium beef stock or cold water, divided
4 tablespoons gluten free flour
1 cup cold water
4 tablespoons sour cream
4 tablespoons dry white wine (optional)
4 large dry bay leaves, divided
Sea salt and ground black pepper to taste
Directions
In a medium bowl, mix diced ham, diced dill pickles and diced bacon; set aside.
Using a meat mallet, tenderize beef loin steaks on both sides. Season to taste with garlic salt, sea salt and ground black pepper on both sides and set aside.
Spread thin layer of prepared mustard on one side of each steak (where the filling will go). Spoon about 2 tablespoons of the diced ham-pickle mixture on the bottom half of the beef steak, leaving 1/2 inch space all around the meat. Roll up the beef steak tightly lengthwise (first fold about 1 inch of bottom point over the filling, then fold in the sides, and then roll up like spring rolls). Use kitchen string, toothpicks or metal clips to hold meat in place.
Using a heavy bottom skillets, melt 2 tablespoons of butter and 2 tablespoons olive oil over medium heat in each skillet. Add rouladen and braise on all sides for about 8 to 10 minutes, or until browned all over, adding a small amount of beef stock or water as needed (about 1/3 cup to no more than 1/2 cup of stock).
Remove strings or toothpicks from the meat and transfer rouladen to large heavy bottomed sauté pan; reserve all the gravy from braising.
Reheat skillet with braising gravy over medium heat, whisk in remaining beef stock or water and scrape all the browned bits from the pan. Let it simmer for 1 to 2 min.
Meanwhile, in a medium bowl, whisk gluten free flour with 1/2 cup cold water. Add sour cream and whisk until smooth. Add remaining 1/2 cup of cold water and dry white wine (optional) and whisk until incorporated. Add half of sour cream mixture and 2 bay leaves into each pan with stock and simmer for additional 2 to 3 minutes. Taste and adjust seasoning if needed.
Add stock mixture from the pans to the heavy sauté pan with rouladen, and slowly simmer for about 30 to 35 minutes or until meat is tender. Taste again and adjust seasoning if needed.
Serve over gluten free pasta, cooked rice or mashed potatoes.
Note
Makes 10 to 12 servings. You can make the recipe smaller by cutting everything in half.