Rindsrouladen
| Yield: | 4 Servings |
| Categories: | Beef |
| 4 | Thin slices beef; cut from shoulder | |
| 4 | sl | Bacon; chopped |
| 1 | Onion; chopped | |
| 1 | tb | Parsley |
| 1 | tb | Prepared mustard |
| Flour for dredging | ||
| 2 | tb | Butter |
| 1/2 | c | Beef stock |
| 1/4 | c | Red wine |
| 4 | Spears sour pickle; (optional) | |
| SAUCE | ||
| 1 | tb | Flour |
| 2 | tb | Cream |
| 2 | tb | Beef stock |
| Salt; pepper, paprika to taste |
Advertisement