The italians have Braciole, in the Philippines they have Morcon and in Argentinia it's called Matambre.
The germans call it Roulade and it is basically a piece of beef stuffed and then rolled into little individual packages.
The rolls are stuffed with onion, bacon, parsley and yes...pickles!
My mother made Rouladen quiet a lot, next to her famous pork roast. She used to make a whole bunch, then freeze them, for us boys to have for lunch after school.
They are a bit labor intensive but make a fine sunday dinner. And don't worry, they will not taste like pickles, I promise!
Note: Germans love pickels and no...they are not hidden in christmas trees around germany. That is a legend and a rumor and it is my mission in life to put an end to this...but more about that later.
4 thin beef loin steaks (about 10"L x 5"W)
salt and pepper
2 slices bacon - diced
1/2 stick of butter
3 small onions
1 tbs flour
sour cream and tomato paste to taste (optional)
1/2 cup read wine
1 1/2 beef broth
1 large carrot
1 stalk celery
2 large pickles
Tenderize the thin beef slices with a meat mallet on both sides evenly. Season with salt and pepper. Spread a thin layer of mustard on one side, the filling side. Saute the bacon with two finley chopped onions until onions are tender, add the parsley. Cut the pickles into lenghtwise into thin sticks. Spoon the onion/bacon mixture evenly over the beef slices. Add 2 or 3 "pickle sticks" to each beef slice and roll each slice just like a burrito). Secure with toothpicks or string.
Braise the Rouladen in a medium sized pot with some oil and butter until brown on all sides. Add the finely chopped carrot, onion and celery, season with salt and pepper. Add the wine and beef broth and let simmer covered for 1 1/2 hrs or until the beef is tender.
Remove Rouladen from pot and remove the toothpicks or string, cover and set aside. Thicken the sauce with a flour or cornstarch slurry (flour/water "paste"). Season again to taste. Remove the sauce from heat and add 1/3 cup of some sour cream and 1 tbs of tomato paste (optional), mix to combine everything. Return the Rouladen to the pot.
Serve with potatoes, spatzle, red cabbage......the possibilities are endless!