Elizabeth's Rouladen

by

Elizabeths take on my mother's recipe for Rouladen.

Ingredients:

  • 12 slices of Beef Rouladen, usually top round cut. thinly sliced beef from the Butcher #3.5 - #4 on the dial of the slicing machine.
  • 12 slices of uncooked bacon.
  • 1 (10 ounce) can of mushrooms sliced.
  • 1/4 cup of flour.
  • 2 cups of cold water.
  • 4 beef bouillon cubes dissolved in 1 cup of boiling water.
  • 1 teaspoon salt.
  • 1/2 teaspoon black pepper.
  • 1/2 cup white flour.
  • 1/2 cup chopped white onions.
  • 1/2 cup chopped red peppers.
  • 1/2 cup chopped green peppers.
  • 1/2 teaspoon garlic powder.
  • 3 dill pickles, cut lengthwise into 4 slices or wedges.
  • 12 toothpicks.

Instructions:

  1. Place slice of beef on a cutting board and tenderize it with a mallet - both sides.
  2. Spread a thin layer of prepared mustard on top of beef.
  3. Sprinkle with black pepper.
  4. Lay a strip of bacon on top.
  5. Lay a spear of pickle at one end, roll, secure with a tooth pick. (should look like a jelly roll)
  6. Repeat this until all 12 beef slices are rolled.
  7. Combine the 1/2 cup white flour, pepper & salt.
  8. Dip rolled meat in mixture to coat them.
  9. In a large frying pan, brown the rolls, then when brown, place in a large roaster.
  10. Combine the remaining flour mixture and 2 cups of cold water in a plastic container, shake well until flour is dissolved.
  11. Add this to the Beef bouillon broth and pour over the rouladen.
  12. Sprinkle the onions, mushrooms, green and red peppers over the rouladen.
  13. Sprinkle with garlic powder.
  14. Cover with roaster lid / foil and bake.
  15. Bake at 300 for approx. 1 1/2 hours or until tender.