GERMAN ROULADEN (BRAISED BEEF ROLLS)
This makes quite the statement when having a family or friend get together. Goes great with German potato salad, red cabbage Parsley potatoes, to include a nice German beer along with them and for desert some watermelon. I have made this many times for decades just never took any pictures. Here's pröbst to you Enjoy!
Provided by JoSele Swopes
Categories Beef
Time 31m
Number Of Ingredients 10
Steps:
- 1. Either have your butcher do this or you can. Slice 4" wide and 1/16" thin at an angle. Set a side. Chill while doing the rest of the preparation.
- 2. Slice your bell pepper in half length wise and then slice medium thick slices, and set a side.
- 3. Cut onion in half length wise and then slice medium thick slices and set a side.
- 4. Next take out enough dill pickle spears out and drain set them a side too.
- 5. Taking one slice of meat at a time. Lightly sprinkle your sea salt and pepper on both sides. The on the side of your meat that you will roll everything up in, spread a thin layer of your mustard on each one.
- 6. Then take each one and place a slice or two of bell pepper and onion slices also.
- 7. Then add one well drained dill pickle to them.
- 8. Roll each one tightly then wrap well with your bacon and secure with a toothpick.
- 9. If using the broiler place on a well greased broiler pan. If grilling place on grill as to not fall through.
- 10. Braise on each side approx 3 minutes. Serve warm or cold.
- 11. You can make these ahead of time the day before and chill over night makes them better to handle and saves time for you.
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