This recipe is quite similar to my mother's. I think she might have also thrown a few juniper berries into the gravy (not very easy to find in Texas); I'll have to ask her about that.
I made both braised red cabbage and dumplings to go with these. The dumplings were a disaster. I think I added too much liquid to the bread. They didn't hold their shape at all when I tried to simmer them in water (well, except for two of them), so I won't be posting that recipe. :P
about 1 lb of sirloin or top round cut into thin slices.
2 - 3 tbsp German style mustard, Dijon works too
4-5 slices of bacon, cut in half
1/4 red onion sliced
4 small dill pickles, sliced
salt, freshly ground black pepper and paprika
2 tbsp canola oil
3/4 cup red wine
3/4 cup beef stock
2 tbsp tomato paste
1 bay leaf , halved
1 tbsp flour
3 tbsp sour cream
Heat up the oil in a heavy saucepan or dutch oven. Add the beef rolls and fry until they are brown on all sides.
Arrange the rolls into a single layer and add the wine, beef stock, tomato paste and bay leaf. Cover and cook over low heat for about 1 1/2 hours, (turning the meat over a few times) or until the beef is tender.
Transfer the rouladen to a plate.
Combine the flour and sour cream. Whisk in a few spoons of the hot liquid and, then whisk all of that back into the pot. Simmer for about 3 minutes until the gravy thickens.Check the seasoning and return the rouladen to the pot. Cook for a few more minutes until they heat through.
Traditionally, this is served with bread or potato dumplings and braised red cabbage. They are also very good over egg noodles.