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4 pieces top sirloin beef, thin cut
8 pieces of bacon or smoked ham
1 onion (diced)
2 bay leaves
1 tomato, skinned and diced
1/2 teaspoon paprika
1/2 pound fresh sliced mushrooms
1/2 cup dry red wine
1 cup water
1 tablespoon sour cream
PREPARATION OF MEAT
Spread mustard on top of the meat and sprinkle it with pepper. Place one slice of bacon (I prefer spicy Black Forest ham from the deli) and diced onions on top of the meat, then another slice of bacon (or ham). Roll the meat up and secure with toothpicks.
PREPARATION OF GRAVY
In a skillet heat about 2 tablespoons of oil and brown the meat on each side. Add bay leaves, fresh mushrooms, paprika, tomato, wine and water. Bring to a boil, then cover and simmer for about 2 hours.
Make sure to check that there is always enough liquid. Thicken the gravy with cornstarch, and add sour cream. Salt and pepper to taste.