Grillhaxe (Grilled Eisbein, Pork Shanks)

Ingredients

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• ¼ cup Dijon mustard
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• 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
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• ½ cup minced onion
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• 2 teaspoons paprika
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• 2 teaspoons salt
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• 2 teaspoons freshly ground black pepper
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• 8 slices bacon
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• 3 tablespoons canola oil
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• 1 (12 ounce) can beef broth
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• 1 ¼ cups water
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• 2 tablespoons cornstarch
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• 1 cup warm water
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• ¼ cup sour cream
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Instructions

1. 1
   Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
2. 2
   Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
3. 3
   Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
4. 4
   Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
5. 5
   Stir in sour cream; return rolls to the sauce and serve immediately.