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Pike Street's Rouladen
4 pieces top sirloin of beef, thin cut
4 pieces of bacon
4 thin slices of Black Forest or prosciutto ham
4 thin dill pickle spears
1 onion small diced
Dijon or German mustard
salt and pepper
2 bay leaves
1/2 t. paprika
1/2 lb. sliced mushrooms
1/2 C. dry red wine
1 C. water
cornstarch
toothpicks
1 T. sour cream
Prepare the meat:
Lay meat slices out and spread a thin coat of mustard and sprinkle with salt and
pepper. Add a slice of prosciutto and diced onions, pickle, then a slice of
bacon. Roll the meat up and secure with a toothpick.
In a skillet heat about 2 tablespoons of oil and brown the rolls on both sides.
Add bay leaves, mushrooms, paprika, red wine and water. Bring to a boil, then
cover and simmer for 90 minutes. Thicken the gravy with cornstarch. Add salt and
pepper to taste. Finish with a teaspoon of sour cream on top.
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