Directions

1. 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 20-30 minutes.
2. Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1/2 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in sour cream; return rolls to the sauce and serve immediately.
3. Serve with boiled or mashed potatoes to mop up the delicious gravy and a side salad, slaw or cooked vegetables. Traditionally, it would be served with potatoes and braised cabbage on the side.