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Rouladen Recipe

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This recipe for Rouladen, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob & Fran Dreyer
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds flank steak
1/2 pound thick cubed bacon
1 large onion, diced
2 tablespoons olive oil
2 1/2 cups water
1 cube beef bouillon

Directions:
Directions:
Cut the flank steak into thin filets; about 1/4 inch thick and
3 inches wide. Place bacon and onions on each filet and form into a roll. Use string or toothpicks to hold the roll together. Heat olive oil in a large skillet over medium heat. Place the rolls in the oil and saute until browned. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This has been handed down in the Dreyer Family. I think this is close to the way Jean Dreyer cooked Rouladen.

 

 

 

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