Roladen Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Thin cut Small Round Steaks (you can also use Sandwich Steaks) (I usually have the butcher cut the slices for me.)
Bacon
Onions
Mustard
Salt
Pepper
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Directions: |
Directions:1. Slice the bacon into pieces
2. Chop the onions
3. Lay out one piece of steak, sprinkle with salt and pepper. Take a small amount of mustard and spread on the steak.
4. Take a few slices of the cut bacon and some of the chopped onions and lay on top of steak.
5. Roll the steak up from the small end to the large end and secure with toothpicks or roladen nadelen (roladen needles from Germany).
6. Repeat for rest of roladen.
7. Pour a tablespoon of oil into a pan and brown the roladen on all sides.
8. Pour enough water into the pan to cover the roladen half way. Season the water (salt or Vegeta) to taste (note: a lot of the water will evaporate so season lightly).
9. Cover pan and cook on low heat until tender.
10. Serve with Spaetzle, noodles, rice or potatoes. |
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Personal
Notes: |
Personal
Notes: *For the bacon, slicing works best if the bacon is still slightly frozen.
*I usually have a butcher slice the meat for me.
*Traditional roladen recipes call for a pickle in the middle, however, our family has never done this!
*We usually serve roladen on Christmas with homemade Spaetzle.
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