arrow end), and secure each rouladen shut (so filling stays in
Pound the rouladen meat on both sides with salt and pepper, the sides facing up.
Spread mustard on meat, place onion, bacon and pickle and then roll very tight.
Use tooth picks to keep secure and make sure the roll will not come undone.
roth if needed.
take rouladen out of pan and set
hree steaks.
Brown the rouladen in a thin layer of
Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
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 skillet 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. Simmer the rolls for about an hour.
arge end of the rouladen Roll the Rouladen so that the stuffing
Lightly beat meat slices and sprinkle with salt and pepper. Spread with mustard.
Prepare Stove Top according to package and put 1 tablespoon on each rouladen slice.
Add 1 bacon slice and roll up meat, beginning with the most narrow part.
Secure with wooden picks or SS roasting spears.
Dust or roll in flour and brown in hot oil, turning often.
Remove from pan and prepare gravy (homemade or canned mix).
Return Rouladen into gravy and simmer 1 hour, turning once.
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.
nd cooled.
eggs (some recipes separate the eggs and beat
Pound the rouladen to make them tender, don't beat them to death just a few taps.
Lay them out on a cutting board and spread 1/2 cup of refried beans and 2-3 tbsp cheese on each.
Roll up each roulladen and fasten with a toothpick.
Place them side by side in an oven proof casserole dish, pour over the salsa cover with foil.
Bake in 375F oven for 30 minutes.
Uncover, sprinkle on the remaining cheese.
Return to oven uncovered and continue baking for another 15 minutes.
Serve with sour cream& Avocado slice on top.
Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
Serve with mashed potatoes or potato dumplings.
Take Rouladen; lay flat, salt and pepper to taste. Add your strip of bacon in the center from top to bottom. Lay pickles in middle. Cover with onions.
Pour a 1 oz schuss of waldmeister or raspberry syrup into a large wheat-beer glass.
Slowly add 16 oz cold Berliner Kindl Weisse or other light German-style wheat beer.
he sausage gravy over the German Fries.
Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet
Make German Quark according to recipe #153126. Add whipping cream and blend very well.
Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
Put into fridge for 2 hours before serving.
Make sure that your German fries have been made from
Chop German chocolate and melt in double boiler.
Add butterscotch morsels and melt together with German chocolate. Stir until well melted.
Remove from heat and stir in pecans. Drop by teaspoon on long tray lined with waxed paper. Refrigerate.
When firm, put in container and store in refrigerator.
dd a little of the German chocolate cake mix at a
elt in a saucepan the German chocolate and oil and using