Directions: |
Directions:1. Prepare dried chopped onions by soaking them in dry white wine (dry Vermouth this the best.) You can use peeled onions, thinly sliced but you lose the flavor of the wine.
2. Slice the beef into strips of 4" to 6" x 2.5" pieces. Then pound the strips of beef to tenderize with tenderizing hammer.
3. Slice bacon to the same size as the beef strip.
4. Slice the kosher pickle into equal triangular strips as desired. The pickle does not have to be the same size as the width of the meat. You may have some sticking out of each side of the roll.
5. On each strip of beef, spread with mustard, then place a slice of bacon lengthwise, salt, pepper, add some onion, and then place a slice of kosher pickle crosswise (perpendicular) placed at the bottom of the beef strip.
6. Role the beef strip around the slice of pickle firmly; tied with string or keep closed with a toothpick.
7. Sauté the "Rolladen Rolls" in a skillet with bacon fat, turning as needed until brown all over. Then, barely cover the rolls with HOT water, cover and let them simmer for about one hour or longer until tender. Keep adding hot water as needed to keep the rolls covered. You may wish to add some pickle juice for a small amount of wine vinegar (my favorite) to the water. This will add a distinct German flavor. Remove roles and make a gravy (adding flour as desired) from the drippings in the skillet by heating and stirring in flour and bringing to a low heat. 8 beef strips should make approximately 4 servings. |
Personal
Notes: |
Personal
Notes: This is a classic German dish I remember my grandmother and mother making when we were young. I didn't realize how special it was. It goes well with a green vegetable or some simmered red cabbage "Rotkohl", and some warm, chunky applesauce "apfelmus", or potatoes, fresh sourdough biscuits and of course dry white or red wine. Remind guests to remove the toothpicks before eating.
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This recipe for "Rouladen" or Rinderrouladen is from