German Rolladen Recipe
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Ingredients: 1 1lb. package bacon, cut into halves or thirds, depending on size of meat slices
1 4 lb. (apx) rump roast or bottom round, sliced thinly
1 bottle Dijon mustard
1 lg. onion, sliced
pepper
salt
toothpicks
cooking oil for browning
½-1 c. beef or chicken broth or water
4+ tbl. flour, to make a slurry
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Directions: |
Directions:Preheat oven to 300º.
Fry several pieces of bacon and save the grease. Go ahead and eat the bacon while you cook.
On each slice of meat spread: mustard, a slice or two of bacon and several slices of onion. Sprinkle with salt and pepper to taste. (Keep in mind that the bacon and broth will be salty.) Roll up tightly and pierce with a toothpick to hold together.
In a skillet, add some cooking oil and a tsp or so of the bacon grease. Brown each roll on all sides and place in a large, covered baking pan. (You may need to use more than one). Pour in enough broth or water over the meat until almost covered. Cover the pan and bake for 1½-2 hours until meat falls apart easily.
To make the gravy: Take the meat out of the pan and carefully pour the liquid into a large saucepan. Use the flour slurry to thicken, and simmer gently for about 5 minutes. (To make the flour slurry; in a small jar, mix 4 tbl. flour with just enough to liquify. Shake vigorously until it becomes a smooth slurry. Note: you may need to adjust the amount of your slurry so do not use it all at once). Place chicken and gravy back into the baking pan or a serving dish. Enjoy!
It's delicious now but it tastes even better the next day! (see addt'l notes below) |
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Ingredients:
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Directions:Additional Notes:
The ingredient amounts are hardly needed. It all depends on the amount of meat you are using and it's easy to adjust. I always increase the recipe because we all love, love the leftovers.
Have the butcher slice the roast as thinly as possible. I'm not sure if it gets cut with or against the grain and I usually let the butcher do what is normal. The meat always turns out tender so it may not make a difference.
Cut bacon into halves and thirds, ahead of time. You want the bacon to not quite cover each meat slice.
I use several large sheet size baking trays to organize everything. Meat on one tray, sliced onions & bacon on another, one empty to place the meat rolls when done. Put salt and pepper into little bowls so you can use your hands. Have mustard nearby. Lay toothpicks nearby. Have a cutting board and knife handy to cut more bacon or onion. It makes quite a mess, but it's worth it!
Important: When browning, do try and use the bacon grease. It makes a huge flavor difference! |
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Number Of
Servings:approximately 6 |
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Personal
Notes: This is the #1 recipe of all the recipes I make. A family favorite that we make for Christmas dinner and only on very special occasions. It's a lot of work, but worth it! Everyone who's ever tasted it loves it! (Even our almost vegetarian Melissa.)
Oma/UrOma put the basic recipe in the Oesterwinter Family Cookbook that Sylvia made for us for Christmas in 2001.
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