"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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