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This traditional German dish combines thinly sliced beef with a savory, crunchy dill pickle center. Served with a warm, flavorful gravy this will quickly become a new favorite.
2 Pound beef eye of round, sliced 1/4 inch thick
4 Tablespoon German stone ground mustard
1 Pound thick-cut bacon
2 Large onions, sliced
1 Jar (16 oz) dill pickle spears
1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/2 Teaspoon freshly cracked black pepper
2 1/2 Cup beef stock
1 1/2 Tablespoon Worcestershire sauce
1 Whole bay leaf
2 Clove garlic, smashed
2 Tablespoon cornstarch
1 Cup heavy cream
2 Pound beef eye of round, sliced 1/4 inch thick
4 Tablespoon German stone ground mustard
1 Pound thick-cut bacon
2 Large onions, sliced
1 Jar (16 oz) dill pickle spears
1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/2 Teaspoon freshly cracked black pepper
: 165 ˚F
: 325 ˚F
2 1/2 Cup beef stock
1 1/2 Tablespoon Worcestershire sauce
1 Whole bay leaf
2 Clove garlic, smashed
2 Tablespoon cornstarch
1 Cup heavy cream