"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Beef Rouladen - Terri Wilkins Recipe

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This recipe for Beef Rouladen - Terri Wilkins, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Van Slembrouck - daughter of Chuck & Terri Wilkins

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. top round steak, cut 1/2-inch thick
8 tsp. spicy brown mustard
1/2 lb. bacon, cooked and diced
2 medium onions, diced
Flour
Salt and pepper to taste
Water

Gravy:
1 tbsp. Maggi seasoning
1 tbsp. liquid gravy browner
2 tbsp. spicy brown mustard
1/2 c. flour
1/2 c. water

Directions:
Directions:
1. Cut round steak diagonally to make eight thin strips; pound to flatten. Spread one side of each strip with 1 tsp. mustard. Place equal amounts of bacon and onions at one end of each piece of steak; roll up and secure with food picks.
2. Place beef rolls in Dutch oven or casserole. Sprinkle lightly with flour; season with salt and pepper. Add water to come halfway up sides of beef. Bake, uncovered in 325 oven about 2 hours, or until tender. With slotted spoon, remove beef rolls from pan to serving platter.
3. To liquid in pan, add Maggi, liquid gravy browner, and 2 tbsp. mustard; bring to boil. Stir together flour and water until smooth; whisk into boiling liquid. Cook several minutes or until thick. Strain. Add water to thin to desired consistency, if necessary. Serve over rouladen.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
For a hearty supper, try Beef Rouladen from The Little Cafe on Gratiot in Detroit. You can make the meal even heartier by serving the rouladen the way chef Mike Colo does - with noodles, mashed potatoes, and red cabbage.

 

 

 

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