Beef Rouladen Recipe
Ingredients
| Sirloin tip, sliced paper thin (2 slices per person) | ||
| Bacon | ||
| Dill pickles | ||
| Cheddar cheese | ||
| Onions | 2 Small, finely chopped | |
| 3/4 pound finely cut mushrooms | ||
| Lemon juice | ||
| Bread crumbs | 1 Cup (16 tbs) | |
| 1 unbeaten | ||
| Egg | ||
| Toothpicks | ||
| Butter | 2 Tablespoon (Sauce:) | |
| Flour | 2 Tablespoon (Sauce:) | |
| 1 10 ounce can condensed consomme soup | ||
Directions
Have butcher slice sirloin tip paper thin, allowing 2 slices per person.
On each slice of meat, put a piece of raw bacon, strip of dill pickle (cut 1 pickle into 4 slices) and 1 slice of Cheddar cheese.
Make stuffing as follows: Saute onions; add 1/2 pound mushrooms (save a 1/4 pound for sauce) Cook a little longer.
Squeeze lemon juice on top.
Add bread crumbs and unbeaten egg.
Mix to combine.
Divide the stuffing among the pieces of meat and roll each slice up; Secure with toothpicks.
Brown the rolls and transfer to shallow baking dish.
Sauce: Melt butter; add flour and blend; add consomme, stir.
Add 1/4 pound sauteed, sliced mushrooms.
Pour sauce over meat rolls.
Cover tightly with foil and bakel hour in 350 degree F oven.
On each slice of meat, put a piece of raw bacon, strip of dill pickle (cut 1 pickle into 4 slices) and 1 slice of Cheddar cheese.
Make stuffing as follows: Saute onions; add 1/2 pound mushrooms (save a 1/4 pound for sauce) Cook a little longer.
Squeeze lemon juice on top.
Add bread crumbs and unbeaten egg.
Mix to combine.
Divide the stuffing among the pieces of meat and roll each slice up; Secure with toothpicks.
Brown the rolls and transfer to shallow baking dish.
Sauce: Melt butter; add flour and blend; add consomme, stir.
Add 1/4 pound sauteed, sliced mushrooms.
Pour sauce over meat rolls.
Cover tightly with foil and bakel hour in 350 degree F oven.
Chef
