"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Rouladen Recipe

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

Contributor:  
Contributor:  
d tyler
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
about 2 pounds of sirloin tip sliced thin (approximate 7x5)
2 chopped onions
1/2 lb bacon diced
mustard
garlic
red wine 1 cup
strong toothpicks or string

Directions:
Directions:
take each slice of beef and pound with a mallet to flatten as much as possible. rub in mustard on one side, sprinkle with salt and pepper, sprinkle about 1 T onions and 1-2 T bacon. Roll up and fasten with toothpick. In large pot with a little olive oil or bacon drippings heat high-brown rolls really well. Do not crowd because that will make meat steam instead of brown. When you finished all of meat, add beef stock,wine to cover,garlic and simmer until tender -maybe an hour. after meat is tender take out of juice and thicken gravy with a roux of fat and flour. The gravy should be nice and brown because you took care to sufficiently brown meat.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was served by my aunt Anneliese in Germany with red cabbage and I think noochi would be good with this.

 

 

 

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