German Beef Rouladen, Mushroom Gravy - Frugal Hausfrau
"A very old, heritage recipe for German Beef Rouladen, Mushroom Gravy; there are no pickles in this recipe - they are filled with a marvelous stuffing...."
INGREDIENTS
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4 ounces fresh breadcrumbs
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2 ounces suet (substitute 3 slices bacon, cook until rendered but not crisp. in small pieces)
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1/2 cup chopped fresh parsley
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1 teaspoon dried marjoram
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1/2 teaspoon grated lemon peel
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small pinch nutmeg or a good pinch of allspice
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1/2 teaspoon salt, or to taste
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1/4 teaspoon pepper, or two taste
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2 eggs, lightly beaten
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wine, water or stock, to moisten dressing, white wine preferred
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2 pounds top sirloin or bottom round, sliced about 5/16″ and pounded to tenderize to about 1/4″ thick
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additional salt and pepper to taste
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4 tablespoons butter, divided
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8 ounces mushrooms, finely diced
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1 large onion, finely diced
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3 cups beef stock, divided, 2 cups for braising, the rest for the gravy
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1 heaping tablespoon flour, mixed with 3/4’s or a cup of the beef stock, this is part of the three cups, above, for the gravy
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