Beef Rouladen

[noblesseoblige]

4 1/2 inch thick slices of beef top round
Mustard
salt and pepper
3 chopped onions
3 gloves garlic chopped
4 slices bacon chopped
2 gherkins halved
2 Tbsp oil
1 tsp tomato paste
1 cup meat stock
1 cup red wine
1 Tbsp flour


Season beef with salt and pepper, spread mustard on beef.
Using about 2/3 of the onion, put onion bacon and 1/2 a pickle on beef. Be sure not to have anything close to the edge .
Roll up beef (if other ingredients are too close to the edge they will fall out now) and secure with skewers or thread.
Heat oil in dutch oven. Add beef rolls and brown on all sides. Bed sure beef is well browned. This is important for your gravy.
When beef is brown add remaining onion and garlic sautee until golden brown.
Add tomato paste, 3/4 cup stock and and wine.
Cover and simmer for about 1 hr.
Mix flour with remaining stock and pour into cooking liquid. Stir until slightly thickened.
Serve without skewers with wide nudels or mashed potatoes.

[lesfire]

Mmmmmmmmmmmm Rouladen LOL

[lesfire]

By the way Lesfire and Leslie are the same person.

[rhapsody]

n*o, do you ever use boiled egg in your rouladen? My mom does cause my sister likes it that way but she fixes it without, too, which is the way I like it. ;-)

[noblesseoblige]

n*o, do you ever use boiled egg in your rouladen? My mom does cause my sister likes it that way but she fixes it without, too, which is the way I like it. ;-)

I have not made them, but I had them with boiled eggs. It is just another way of making them, actually a regional difference.