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Beef Roll (Rindosrouladen) (Germany) Recipe

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This recipe for Beef Roll (Rindosrouladen) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 5, 2009


4 ( inch - thick) slices beef top round
Salt and pepper
Prepared mustard
3 onions, finely chopped
3 bacon slices, chopped
1 pickled cucumber or gherkin, sliced
1 Tbsp. cooking fat or vegetable shortening
1 tsp. tomato paste
1 generous cup meat stock
1 Tbsp. all- purpose flour
Dry red wine

Season beef with salt and pepper; spread thinly with mustard. Using about 2/3 the onion, sprinkle onion, bacon and pickle over beef. Roll up slices and secure with skewers, cocktail picks or thread. Heat fat or shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper. Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers, cocktail picks or thread. Serve beef rolls and sauce with hot cooked rice, noodles, or boiled or creamed potatoes. Serve with salad or vegetables in season and chilled lager beer. Makes 4 servings.




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