Recipe

Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Recipes
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us
 




Message Box

 
 


 

 

A Cooking Adventure with Thom


Maroon Printer Friendly Copy      

ROULADEN

Donna Hackett

Serves: 2

 

Rouladen

 

Ingredients


1 lb. round steak, cut very thin
1 lb. bacon
2 onions, chopped
Dill pickles strips
1 cup water
1 can beef bouillon

Cooking Method


Cut round steak into thin pieces, about 2 x 4 inches, flatten a little by pounding, but don't break fibers so it separates.

  1. Fry bacon (not to well done).

  2. Roll up pieces of meat around a sliver of dill pickle, a few chopped onions and bacon pieces or crumbles.

  3. Shape of meat will indicate hw best to roll.

  4. Fasten with toothpicks.

Brown gently.  Discard extra fat.

  1. Simmer gently 1 cup water and 1 can beef bouillon (2 cups total liquid) in a heavy covered kettle for 1 hour.

  2. May also be placed in oven, covered, on low heat.

  3. Thicken liquid with flour for gravy.

 Serve with riced potatoes or German Potato Salad.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183