This is the recipe I was talking about in the 1st page of Germany... the recipe where the comment was saying how a person spat it out. I don't know what the original of this dish is supposed to taste like, and there are different variations of recipes, but I did enjoy this dish. I thought it tasted like a hamburger without the roll.
- 2 tablespoons Dijon mustard
- 4 slices thin top steak
- salt and pepper
- 4 bacon strips
- 1/2 large onion, cut into think wedges
- 1 1/2 tablespoons oil
- 1 1/2 cups beef broth
- 2 tablespoons and 2 teaspoons flour
- 1/4 cup water
- 2 pickles, sliced in half lengthways
1. Lightly spread mustard on one side of the steaks. Sprinkle with salt and pepper. Place 1 strip of bacon, 1 slice of pickle and a few onion wedges on each. Roll up and secure with toothpicks.
2. In a frypan, brown the rolls and drain. Add the broth and bring to the boil. Reduce the heat, cover, and simmer for 1-1 1/2 hours until tender.
3. Remove meat and keep warm. Combine the flour and water until smooth, and gradually stir it into the broth. Bring to the boil, stirring constantly until thick and bubbly. Remove toothpicks from the rolls and add to the gravy.
- 2 tablespoons Dijon mustard
- 4 slices thin top steak
- salt and pepper
- 4 bacon strips
- 1/2 large onion, cut into think wedges
- 1 1/2 tablespoons oil
- 1 1/2 cups beef broth
- 2 tablespoons and 2 teaspoons flour
- 1/4 cup water
- 2 pickles, sliced in half lengthways
1. Lightly spread mustard on one side of the steaks. Sprinkle with salt and pepper. Place 1 strip of bacon, 1 slice of pickle and a few onion wedges on each. Roll up and secure with toothpicks.
2. In a frypan, brown the rolls and drain. Add the broth and bring to the boil. Reduce the heat, cover, and simmer for 1-1 1/2 hours until tender.
3. Remove meat and keep warm. Combine the flour and water until smooth, and gradually stir it into the broth. Bring to the boil, stirring constantly until thick and bubbly. Remove toothpicks from the rolls and add to the gravy.
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