Mum's German Rouladen
Submitted by: Paul Vetter
- 6-10 pieces Rich beef steaks thinned to around 5mm or less
- 10-20 rashes Bacon
- 2 Onions
- 1 jar of your choice of mustard we use french mustard, spred over each steak
- 1 jar sweet n sour pickle sliced
- 2 tablespoons butter
- 2 1/2 cups water
- 1 cube beef bouillon, or water and corn flower to make home made gravy or ready-made gravy
Rich beef rolls cooked in home made gravy until meat nearly falls apart and served with potatoes.
Cut the steaks into thin filets, about 5mm or less thick and long enough to be able to roll beef 2 to 3 time over. In Germany this is mostly served with horse steaks as beef is very, very expensive.
Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a fry-pan or casserole dish over medium heat and melt butter. Place the rolls in the butter and saute until browned.
Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube or use cornflower to make the gravy or you can use ready-made gravy if you prefer. Simmer the rolls for about an hour until meat if soft and tender, nearly falling apart. The best way to get the home made gravy is to use the dark drippings on the bottom ( the almost burnt part). Remove the rolls set roasting pan on stove add more water if needed and some corn flour; mix it as you boil and you will notice it lifts the dark drippings that will give you a nice dark gravy.
Boil enough potatoes to serve with Beef Rouladen and gravy.
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