Way back in August when I read My Berlin Kitchen I really wanted to make so many of the recipes but it was far too hot outside to be cooped in my tiny kitchen so I waited patiently, day dreaming about all of her wonderful soups and stews. Since her setting was obviously in Germany, there was definitely a German lilt to my daydreaming.
inch wide strips, and lay one piece of bacon on each piece of steak, then a
pickle, and roll the meat around the pickle securing with either cooking twine
or tooth picks. In a large oven safe pan melt butter and oil over medium-high
heat then sear the meat rolls for 2-3 minutes per side, or until it has
browned. Remove the meat rolls from the pan and set aside. Add the onion to the
pan and sauté it for 2-3 minutes or until it begins to soften. Add the flour
and cook for an additional minute, then deglaze with broth, stirring thoroughly
until thickened. Return the rolled meat to the pan and toss with gravy. Place
in the oven for 20 minutes, or until the meat has been cooked through. Serve
immediately garnished with parsley.