Rouladen Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Top round steak (approx size 5 inch x 8 inch 1/4 inch thick.
5 half strips of bacon (per slice of meat) laid cross ways.
1/2 sliced onion for each rouladen
Gravy:
2 heaping t. of corn starch
Pan drippings from frying meat
Dash of soy or Worchestershire sauce
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Directions: |
Directions:Lay 5 half strips of bacon on meat, lay sliced onion on top of that. Smother with pepper and salt.
Roll up and tie with string, wrapping and securing ends well. Brown in large pan with vegetable oil (or olive oil).
Try to loosen most of the sediment and add water to cover the meat rolls. Add a small amount of all-spice to taste, cover and boil for 1 hour, adding water as needed.
Reduce heat and simmer for 20-30 minutes.
Remove rolls from pan and remove string from rolls.
Make gravy by diluting the 2 heaping teaspoons of corn starch in 3/4 cup water. Bring remaining broth from boiling meat rolls to a boil again loosening the sediment. Stir in corn starch mixture and mix well. Add soy sauce or worchestershire sauce and serve gravy over meat rolls. |
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Personal
Notes: |
Personal
Notes: Recipe is from Wolfgang's mother Frieda.
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