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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rouladen Recipe

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This recipe for Rouladen is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Sirloin Tip Steaks, thin
8 Slices of Bacon
8 Dill Pickles, sliced lengthwise
1 Onion, diced
Brown Mustard
Salt
Pepper
1/4 c. Vegetable Oil
3 cups Beef Broth
1/4 c. Tomato Paste
1/4 c. half-and-half
1/4 c. Evaporated Skim Milk
Directions:
Directions:
Pound steaks with a meat tenderizer until 1/8 in. thick. Season steaks with salt and pepper. Spread mustard thickly on 1 side of each steak. Place 2 slices of bacon and 2 pickles on each steak. Divide the onion evenly onto each steak. Starting from narrow end of each steak, roll tightly jelly roll style, and secure with cooking string or toothpick. Heat oil in a heavy sauce pan, brown meat rose well on all sides. Add 1 c. of water to saucepan, cover and simmer for 1-1/2 hours. Add more water if needed. Remove meat from pan, add beef broth to liquid that meat was cooked in. Keep boiling until liquid is reduced to 1/3 of amount. Whisk in tomato paste, half-and-half, and skim milk. Careful to not let it boil to avoid curdling. Season with salt and pepper. Return the meat to the pan and warm through.

 

 

 

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