Pound beef with a meat pounder to
Separate rouladen steaks.
Season each steak lightly with salt.
Spread mustard to cover steak.
Saute onion in butter.
Add 1/2 of the onion to the steak.
Place 1 slice of bacon on top of onion.
Roll steak and fixings into an oblong shape and secure with toothpicks.
Brown rouladen steaks in 2 tablespoons of oil and place in a casserole dish and cover.
Bake at 350\u00b0 for 1/2 hour.
Add your favorite gravy.
edium-high heat. Carefully add beef brisket and brown the meat
inch deep - place your beef bones - bake for 3 hrs
arrow end), and secure each rouladen shut (so filling stays in
Spread meat flat, stuff with bacon and onions; roll up.
Hold together with toothpick.
Roll in flour, salt and pepper; brown in 3 tablespoons shortening.
When brown, take out and saute onion and garlic about 5 minutes.
Add 1 cup water to loosen drippings.
Add meat and 1 beef bouillon.
Simmer 1 1/4 hours.
Last 15 minutes, add sliced mushrooms and a little Gravy Master, if necessary thicken with remaining flour.
Double recipe for more servings.
op round slices. Roll each Rouladen around the filling into a
hree steaks.
Brown the rouladen in a thin layer of
Place slices of beef on a work surface, Season
VARIATION: Add water to beef broth; bacon salts it enough.
Season meat slices.
Add 1/4 of bacon and onion on top of each meat slice and roll up jelly-roll style.
Wrap with thread to hold together.
Brown in hot oil all around, then add water to pan and simmer until meat is tender (may have to add additional water). Remove rouladen carefully from pot and thicken gravy with flour or cornstarch.
Add more spices if needed.
Pour gravy over rouladen (after removing thread carefully).
Heat thoroughly and serve with noodles and vegetables.
Serves 4.
he recipe, including that addition.
*Chasen's used the best beef chuck
ides until browned. Add the beef broth and water; bring to
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
Cut beef into 10 to 12 rectangles, each about 4 x 3-inches. Cut each pickle into 3 to 4 length wise spears.
Sprinkle beef lightly with salt and pepper, and spread a small amount of prepared mustard on each rectangle.
Place pickle strip at narrow end of rectangle; then top it with 1 tablespoon each of chopped onion and bacon.
Roll up beef tightly.
If desired, secure with toothpicks or string.
Cut beef into strips about 8 x 4-inch.
Sprinkle with salt and pepper; spread with mustard.
In small bowl, mix onion, pickles and bacon.
Place some of mixture in each beef strip; roll up tightly and secure with string or skewers.
Brown rolls in a little oil.
Add water; simmer for 2 hours.
Make gravy by blending cornstarch and water, then stir into boiling liquid. Serve with mashed potatoes or noodles and green beans.
ver medium heat. Cover the beef with the flour.
Put
eady to use in your recipe. This process really changes the
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
aste.
Add can of beef broth to paste.
Bring