Beef Rouladen Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 slices top round steak, ¼ inch thick (you may have to pound with mallet)
¼ cup Dijon mustard
garlic salt and pepper
8 bacon strips
1 large onion, cut into thin wedges
1 thin pickle spear per roll
3 T oil
3 cups beef broth
1 t better than bouillon beef
¾ cup flour (divided--half for dipping, half for gravy)
½ cup wine or water (really?)
1 t kitchen bouquet
1 t Worcestershire
Chopped fresh parsley
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Directions: |
Directions:Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip, a few onion wedges and pickle on each slice. Roll up and secure with toothpicks or kitchen string. Dust in flour. Brown in a skillet in oil and drain. Remove meat for a minute while you add broth and bring to boil. Reduce to simmer. Now add meat back in along with wine, Worcestershire, cover. Cook on stove in Dutch oven low for 2 hours. OR Bake in oven 350º about as long. Make sure rolls are tender.
Make gravy with with flour and water shaken in a jar with kitchen bouquet. Add to broth until thick.
Serve with mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
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Personal
Notes: This is a German recipe that mom would make every time Uncle Henry and Aunt Eleanor OR Aunty Hilda and Uncle Al would come over. It is so different and delicious. Of course mom could make gravy out of thin air--I watched 100 times and still can't replicate. I served this a while back and it turned out fabulous. The family said nothing. Peasants.
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