GERMAN ROULADEN

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This is an old German favorite and very easy to make. The beef bouillon and water make a gravy; however, if you want it thicker, add a little flour or cornstarch Recipe & photo: allrecipes.com 04-08-15

Provided by Ellen Bales @Starwriter

Categories     Beef

Number Of Ingredients 8

1-1/2 pound(s) flank steak or round steak
- german stone ground mustard, to taste
1/2 pound(s) thick sliced bacon
2 large onions, sliced
1 jar(s) (16 oz.) dill pickle slices
2 tablespoon(s) butter
2-1/2 cup(s) water
1 - cube beef bouillon

Steps:

  • Cut the steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  • Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  • Pour in 2-1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

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