Our Bird-less Thanksgiving

This Thanksgiving, I served as my mother's sous-chef so that I can learn all the traditional dishes of her home county during our brief visits to our state. This post is in honor of my mom Gisela.

German-style Rouladen

from Gisela Stowers

Ingredients:

4-6 Milanese cut beef steaks

salt and pepper to taste

German Style Mustard

½ lb of bacon

2-3 Large sweet German barrel pickles

1 Beef bouillon cube (I like Knor)

1 TBS Cornstarch

Cold Water

Cooking twine (May also use toothpicks)

Directions

Lay out each steak and salt and pepper one side. Then thinly spread a teaspoon of mustard. Take one strip of bacon and two quarters of a sweet pickle and roll up into a beef roll.

Secure with twine or toothpicks.

In a deep skillet with high heat vegetable oil, brown each side. Then add 1 ½ to 2 cups of water (depending on number of rolls) and one bouillon cube. Simmer on medium low for 1 to 1 ½ hours until the meat is tender, but turn the roll half way through. Then remove the meat from the skillet.

In a small bowl, whisk cold water into cornstarch little by little until its dissolved. Slowly add the cornstarch mixture into the remaining liquid in the skilled until desired thickness of gravy is achieved.

Serve warm with gravy. It is best along side mashed potatoes or German dumplings.

 Happy Thanksgiving!