GERMAN ROULADEN
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
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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