A traditional German recipe of thin sirloin steaks rolled up with bacon, onions, and a pickle cooked in a tomato sauce.
-By Carrie (Strommen) Lennie
4 sirloin tip steaks – thin
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
¼ cup vegetable oil
3 cups beef broth
¼ cup tomato paste
¼ cup half and half
¼ cup evaporated skim milk
- Pound the steaks with a meat tenderizer/mallet until about 1/8” thick. Season the steaks with salt and pepper. Spread mustard thickly on one side of each steak. Place two slices of bacon and two pickle slices on each steak. Roll tightly (jelly roll style) and secure with string.
- Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Ad about 1 cup of water to the saucepan, cover and simmer for 1 ½ hours. Add more water if needed. Remove the meat from the pan.
- Add the beef broth to the liquid the meat cooked in. Keep boiling until liquid is reduced by one third of its original volume. Whisk in tomato paste, half and half, and evaporated skim milk. Be careful not to let it boil (to avoid curdling). Season with salt and pepper.
- Return the meat to the pan and warm through.