Roulade(n)

Submitted by United Church of God on Fri, 2011-07-15 14:11
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Description

This German rolled steak is thinly sliced and prepared with beef bacon and onions

Summary

Yield
Servings
Source

Mary Pinelli

Prep time1 hour

Ingredients

1 roast beef (thinly sliced like deli meat, uncooked)
1Packagebeef bacon
1 onion (chopped, can use up to 2 onions)
1Candill pickles (or baby dills)
 Unknownsalt & pepper (to taste)
1 beef boullion cube
 Unknownbutcher's twine (for tying)

Instructions

Have butcher slice meat thinly for you.  Should not be more thant 1/4 inch think.  For each serving:  Lay one piece of thinly sliced meat on flat working surface.  Sprinkle with salt & pepper.  Tope with a slice of bacon, about 1T. chopped onion, and the dill pickle.  Roll tightly, jelly roll fashion, and secure with toothpicks or butcher's twine.  Brown on all sides , cover with bouillon.  Put on lid and simmer on very low heat until meat is tender.  Thicken the bouillon for gravy, if desired.  Remove twine before serving.

Notes

Round steak is actually the choice cut of meat for this recipe.  This recipe came from Canada, where you can buy round steak that is very thick like a roast.  The slices of meat should be thin and about 3x4 inches or so, about like lunchmeat.  I serve the is with mashed potatoes.

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United Church of God
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