Veal or Beef Rouladen
8 pieces of veal or beef scaloppini
8 tsp. Dijon mustard
2 med. dill pickles (each quartered lengthwise)
2 strips bacon (each cut, widthwise, into 4 equal pieces)
1 small onion, diced
2 Tbsp. vegetable oil
2 cups beef stock mixed with 3 Tbsp. flour
1/3 cup red wine
1/2 tsp. dried thyme
Chopped parsley (garnish)
Oven 350.
Place a piece of veal on board and cover with plastic wrap. Flatten with meat mallet until 4" wide. Set aside.
Repeat with remaining veal.
For each piece:
1 tsp. mustard, 1 pickle slice, 1 bacon, 1 tsp. onion.
Roll & secure with toothpick and season with salt & pepper.
Place oil in skillet and brown on both sides.
Place in casserole dish (9x13) or roaster.
Drain oil from skillet and add stock/flour mixture, wine, and thyme. Bring to a simmer and pour over rouladen.
Cover & bake for 60-70 min (or until fork tender)
Garnish with parsley (optional)