Roulades From Kiel
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INGREDIENTS 4 beef roulades (beef tenderloin cut into 8 x 2 x 1/2-inch thick strips)
German-style mustard
2 cups beef broth
1 tablespoon tomato paste
2 cups heavy cream (plain yogurt may be substituted)
Salt and pepper
1/2 pound ground pork
1 medium egg
1 small onion
2 slices white bread
1/2 pound dried prunes
1 large appleSpread mustard thinly onto the slices of meat.
TO MAKE THE FILLING - Mix the ground pork with the egg, the finely chopped onion, and the bread that has been soaked in water and squeezed dry. Add salt and pepper to taste. Cut the prunes and apple into small pieces and add to the mixture.
Spread the filling on top of the mustard on the roulades, roll up the meat, tie with string or fasten with a skewer, and sear briefly in shortening. Add beef broth and stir in tomato paste. Let simmer for 45 minutes on medium heat. Add cream to the stock, pour over roulades, and let everything simmer for another 30 minutes. Remove roulades and take off string or remove skewers. Let the gravy simmer for another 5 minutes. Then add salt and pepper to taste and pour gravy over the roulades.