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German Rouladen Recipe

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This recipe for German Rouladen, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Willie Matherne - HSE
Added: Thursday, March 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 thin-cut round steak, cut in 3X 7 strips, pounded thin (1/4 thick)
6 slices of bacon
1 chopped onion
1 Bell pepper, sliced in strips
Salt, black pepper and ground French Settlement red pepper

Directions:
Directions:
Season both sides of cut and pounded steak (rouladen) with salt and pepper. (Very light on the Fr Sett. Red Pepper). Place one slice of bacon, 1/8th of the chopped onion, and a thin strip (1/4") of bell pepper in the center of the rouladen and roll this up into a meat roll. Fasten with a toothpick or tie with thread. Brown all sides of the rouladen in a black iron skillet. After browning, add a little hot water to prevent them from burning. Make a brown gravy and pour over the rouladen and simmer with lid until done, about 1 1/2 hours. Season gravy to taste.

This dish is excellent when served over mashed or boiled potatoes and red cabbage on the side.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This recipe is my Mother's (Elisabeth Wendel Matherne) which she brought with her from Germany in 1949 when she came to the US.

 

 

 

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