Angelika’s Rouladen

4 steaks (thin and boneless, pounded very flat)

4 pickles, cut into thin strips

1 zwiebel (onion), finely chopped

1 knoblauch (garlic) clove, minced

Raw speck (bacon) cut into small pieces

Hot senf (mustard)

salz and pfeffer to taste

Paprika to taste

1 cup mehl (flour)

Toothpicks

Spread hot mustard on pounded steaks. Sprinkle salt, pepper and paprika liberally. Sprinkle garlic, onion, pickles, and bacon on steaks. Leave ends empty for easier rolling. Roll up steaks tightly and secure with toothpicks. Brown rouladen in shortening on medium heat for 1 hour. Add water occasionally to prevent burning.

Dissolve flour in 1 ½ cups water for gravy. Remove rouladen and bring pan juices to a boil. Stir in flour mixture and boil for 2 minutes. Remove from heat and add leftover bacon, onion, etc. Spice with 1 tsp. hot mustard, pepper, and paprika. Add salt right before serving. Serve with potato dumplings and boiled red cabbage for the complete German experience. Here’s a real tip for you: get a German to cook it for you!