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Calbs Rouladen (Beef or Veal Rolls) Recipe

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This recipe for Calbs Rouladen (Beef or Veal Rolls), by , is from The Elwood Family Cookbook , 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!

Contributor:  
Contributor:  
Gertrude Lind- Great Grandma

Category:
Category:

Ingredients:  
Ingredients:  
6 thin cut Round Steaks
Cup rice
6 Slices of bacon
1 Medium onion
Cup Flour
Salt and Pepper

Directions:
Directions:
In a skillet cook bacon until crispy and browned. Keep the grease and drain the bacon on
paper towels. Chop the onion and brown in the bacon grease until translucent. Add the rice and
the crumbled bacon to the onions, and cook a little longer, then set aside.
Take one of the steaks, (you can also use veal steaks, just more expensive to buy) and
put it on a chopping board and pound it out thin to about ⅜ inch thick. After it is thin add a
tablespoon of the rice and bacon mixture in the middle of the steak. Roll the steak up
tightly and put toothpicks to hold together. You could also wrap them with some white
string if you don't have tooth picks. After you have the steaks together roll each in the flour and brown them in the skillet you cooked the bacon. Add more grease if needed. Salt and pepper to taste. You can also add some Tonys seasoning if you like. After they are browned add about cup of water
and cooked covered for about 2 hours until the meat is tender. Add more water if needed so
they don't cook dry. When cooked make a gravy with the left over liquid and serve over top
of the meat. Don't forget to take out the toothpicks.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great German dish. It is usually served with cooked red cabbage, but you can use
whatever vegetable you like. It is a little time consuming to make, but very good to eat.

 

 

 

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