Ingredients
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4
-
-
-
3
-
3
-
1
-
1
-
1
-
1 1/2
-
1
-
-
-
-
-
Directions
Beef Rolls Rindsrouladen, Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son’s school for “Heritage Day” when he was young. The other students/parents were a little “apprehensive” to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn’t bring any leftovers home., Made this over the weekend, and if it could get more than 5 stars it would. I did leave out the salt, and the pickle. Very tender meat. Loved the gravy too. Made for a nice weekend meal. Made for your Football Pool Win., Made exactly as written. As it was cooking the smell was wonderful. The end product looked wonderful but I did not care for the pickle next time I would leave that out. Made with mash potatoes and green bean casserole. Not sure if I would make this again.
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Steps
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1
Done
|
Season Beef Slices With Salt and Pepper; Spread Thinly With Mustard. Using About 2/3 of the Onion, Sprinkle Beef Slices Evenly |
|
2
Done
|
With Onion, Bacon and Pickle. Roll Up Slices and Secure With Skewers, Toothpicks or String. |
|
3
Done
|
Heat Shortening in a Medium Skillet. Add Beef Rolls; Saute Until Well Browned, Turning Occasionally. Add Remaining Onion; Saute Until Light Golden Brown. Add Tomato Paste and Stock. Season to Taste With Salt and Pepper. |
|
4
Done
|
Cover and Simmer About 1 Hour. to Thicken Sauce, Combine Flour and a Small Amount of Wine. Stir Flour Mixture Into Cooking Liquid. Cook, Stirring, Until Slightly Thickened. Remove Skewers. |
