Rouladen Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 1/4 to 1 3/4 pounds beef round steak | ||
| Prepared mustard | 6 Tablespoon | |
| Onion | 6 Tablespoon, chopped | |
| Bacon Slices | 4 | |
| 4 dill pickles | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season steak with salt and pepper.
Pound 1/4 to 1/2 inch thick with meat mallet.
Cut into four 3 x 6-inch strips.
Spread 1 1/2 tablespoons mustard on each strip.
Layer each strip with 1 1/2 tablespoons onion, 1 slice bacon and 1 dill pickle.
Roll to enclose filling; secure with wooden pick.
Place in heavy saucepan.
Cook, covered, over low heat for 2 1/2 to 3 hours or until beef is tender, turning occasionally.
May add water if rouladen becomes too dry.
Serve with buttered spaetzle or noodles.
Pound 1/4 to 1/2 inch thick with meat mallet.
Cut into four 3 x 6-inch strips.
Spread 1 1/2 tablespoons mustard on each strip.
Layer each strip with 1 1/2 tablespoons onion, 1 slice bacon and 1 dill pickle.
Roll to enclose filling; secure with wooden pick.
Place in heavy saucepan.
Cook, covered, over low heat for 2 1/2 to 3 hours or until beef is tender, turning occasionally.
May add water if rouladen becomes too dry.
Serve with buttered spaetzle or noodles.
Chef
