Tuesday, April 6, 2010

Rouladen

We always have these at Christmas but you can make them any time of year.


2016: I made these in the slow cooker because I needed the oven to make a turkey.
8  hours on low will do it. The bottom ones were falling apart because they were so juicy.


24 rolls

Ingredients
24 beef or veal cutlets (or scallopine), pounded thin
6 dill or polski ogorki pickles cut into quarters
1 large onion sliced (at least 24 pieces)
6 slices of rye bread, cut into 4 strips each
12 slices of bacon cut in half
prepared yellow mustard
seasoned salt

Directions
For each piece of meat, spread 1/2 teaspoon mustard all over one side of the meat. Sprinkle with about 1/2 teaspoon seasoned salt. Add a piece of each of the other ingredients and roll the meat up around them. Use a toothpick to hold it all together. Place the rolls into a large baking dish and add about 1" of water. Sprinkle the rolls with additional seasoned salt. Cover with foil and bake at 350F for about 2 hours or until meat is tender. Drizzle some of the pan juices over the rolls and don't forget to remove the tootpicks.

Tip: Serve with a side of mashed potatoes to suck up all those pan drippings. That juice is just too good to waste.

- rouladen -

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