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Rouladen Recipe

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

Selina Maylor
Added: Tuesday, June 16, 2009


1 boneless round steak 1/2 inch thick, about 2 lbs, or ask butcher for 2 lbs Rouladen
1 package bacon (I use reduced-salt bacon)
1/4 cup vegetable oil
1 cup beef stock
1 cup red wine
1/2 tsp salt
1/4 tsp pepper
1 tbsp all-purpose flour
1 package Stove Top Stuffing (chicken or turkey will do)
Wooden toothpicks

Place steak between 2 pieces of waxed paper; pound to half its original thickness. Cut into serving portions about 7 inches x 4 inches each.

Prepare stuffing as per package directions.

Place approximately 1 heaping tsp of stuffing per slice of meat. Wrap up so stuffing is contained. Slice bacon in half and wrap one-half slice of bacon around the Rouladen and fasten with a wooden toothpick.

In a large saucepan, heat oil over medium heat; cook rolls until browned on all sides. Add stock, wine, salt and pepper. Heat to boiling; reduce heat and simmer covered for 1 1/4 to 1 1/2 hours or until tender.

Remove rolls to warm platter and keep warm. Add enough water to pan liquid to make at least 1 cup. Place flour and 2 tbsp water in tightly covered container and shake until smooth; stir gradually into pan liquid. Heat to boiling, stirring constantly; boil for 1 minute until thickened. Spoon over rolls and serve.

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