Gourmet Roulade (Schlemmeriolle)

Directions

• Pound steaks thin into rectangular shapes.
• In a bowl, mix the ground beef, veal, pork, salt, marjoram, parsley, pepper, mustard, egg and crackers, mixing well. 3. Divide into 8 equal portions.
• Place a portion onto each steak.
• Roll steak around the meat mixture. Wrap each roll with a slice of bacon and secure with a toothpick.
• Sear the meat in a skillet, browning all sides.
• Remove from skillet and place in a shallow casserole dish.
• Pour the excess fat off the skillet (if any)
• Add the broth, wine, Worcestershire sauce and ketchup to the skillet.
• 10. Dissolve the cornstarch in a shot glass full of water (1-2 ounces) and add to the skillet.
• 11. Bring the ingredients to a boil, lower heat and simmer for 5 minutes.
• 12. Pour the sauce over the meat rolls, cover tightly with foil and bake in a preheated 350 degree oven for 40 minutes.
• 13. Serve over buttered noodles with a dollop of sour cream.