Anna Maria's Rouladen - Rachael Ray

One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  slices bacon
• 1  tablespoon butter
• 1  tablespoon olive oil
• 3  cups  sliced fresh mushrooms
• 1 1⁄4 lbs beef sirloin, cut into 1/ 4-inch thick slices (just over 1 pound, ask the butcher to cut the meat 1/4 inch thick)
•  salt and pepper
• 4  tablespoons Dijon mustard
• 4  tablespoons  chopped flat leaf parsley
• 4  dill pickle spears
•  toothpicks or   kitchen twine
• 2  tablespoons extra virgin olive oil
• 2  tablespoons butter, cut into pieces
• 2  tablespoons flour
• 2  cups  chicken stock
• 1⁄4 cup sour cream
•  chopped flat leaf parsley, for garnish

Directions

1. In a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
2. Add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
3. Season the thin slices of meat with salt and pepper, then spread 1 tablespoon of Dijon over each slice and sprinkle each with 1 tablespoon parsley.
4. Near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle spear.
5. Roll the slices of meat up around the fillings and secure closed with a toothpick or kitchen twine.
6. Over medium-high heat in a skillet, heat the extra virgin olive oil then add the secured meat rolls and sear and cook the rolls on 4 sides, about 3 minutes per turn; remove rolls and set aside.
7. Add the 2 tablespoons butter to the skillet and let it melt, then sprinkle in the flour and stir it together with a whisk for 2 minutes.
8. Add the chicken stock and whisk, scraping the sides and bottom of the pan to get the browned bits.
9. Add the cooked mushrooms, season sauce with salt and pepper, stir in the sour cream until well incorporated, and remove from heat.
10. Remove the toothpicks or twine securing the meat, transfer rolls to serving platter, pour the mushrooms and sauce over the rolls, garnish with chopped parsley, and serve.
11. Note: Rachel makes sauteed red cabbage to go with this; you could also make buttered noodles to go with, if you like.