arrow end), and secure each rouladen shut (so filling stays in
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.
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.
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.
br>Spread mustard on each rouladen.
Season with salt and
op round slices. Roll each Rouladen around the filling into a
n the size of the Rouladen). A Dutch Oven is ideal
r more Malzbier to cover Rouladen.
Cook for about an
eavy skillet and brown the rouladen.
Combine beef stock, wine
hree steaks.
Brown the rouladen in a thin layer of
large saucepan; add the rouladen and brown well on all
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.
f the hour, remove the rouladen from the pan to a
asten with toothpicks.
Brown rouladen in hot fat on all
ravy over the meat rolls (rouladen) and serve the remainder on
ravy, about 1 minute. Serve rouladen with gravy.