Ingredients
-
1/4
-
2
-
-
8
-
1
-
8
-
3
-
3
-
1/3
-
1/2
-
-
-
-
-
Directions
Beef Rouladen, This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it’s worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I’ve added the pickle as an optional ingredient. :, I have made rouladen several times, and it’s one of those recipes that varies based on the region and family preferences. However, I will say that Dijon mustard jut doesn’t cut it. A good, German, stone ground mustard is much more flavorful and authentic. And the dill pickle spear is a must!, THIS was just lovely. I did not add salt…..BUT this is a keeper for sure….
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Steps
|
1
Done
|
Spread Mustard on One Side of Each Slice of Meat. |
|
2
Done
|
Sprinkle With Salt and Pepper. |
|
3
Done
|
Place One Strip of Bacon, Dill Pickle Slice If Using, and a Few Onion Wedges on Each Slice of Meat; Roll Up and Secure With Wooden Toothpicks. |
|
4
Done
|
Put Oil in Dutch Oven or Other Large Pan and Brown Meat; Drain. |
|
5
Done
|
Add Broth and Bring to a Boil. |
|
6
Done
|
Reduce Heat and Cover and Simmer For 1-1/2 Hours or Until Meat Is Tender. |
|
7
Done
|
Remove Meat and Keep Warm. |
|
8
Done
|
Combine Flour and Water Until Smooth and Slowly Stir Into Broth. |
|
9
Done
|
Bring to a Boil, Stirring Constantly Until Thickened. |
|
10
Done
|
Remove Wooden Pics from Meat and Return to Gravy; Heat Through. |
