International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Banana Breeze Pie






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > german rouladen
from Tipperary, Ireland 1 1/2 pounds flank steak German stone ground mustard, to taste 1/2 pound thick sliced bacon 2 large onions, sliced 1 (16 ounce) jar dill pickle slices 2 tablespoons butter 2 1/2 cups water 1 cube beef bouillon Cut the flank steak into thin fillets; about 1/4 inch thick and 3 inches wide. Generously spread one side of each fillet with mustard to taste. Place bacon, onions and pickle slices on each fillet and form into a roll. Use string or toothpicks to hold the roll together. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

German Rouladen


SUBMITTED BY
list all recipes for MEAT (1007)
list all German recipes (77)
list all recipes by RCOEN (260)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted June 20, 2010)

from Tipperary, Ireland

1 1/2 pounds
flank steak
German stone ground mustard, to taste
1/2 pound
thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar
dill pickle slices
2 tablespoons
butter
2 1/2 cups water
1
cube beef bouillon

Cut the
flank steak into thin fillets; about 1/4 inch thick and 3 inches wide.

Generously spread one side of each
fillet with mustard to taste. Place bacon, onions and pickle slices on each fillet and form into a roll. Use string or toothpicks to hold the roll together.

Heat a
skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.

Pour in 2 1/2 cups of water and add the
bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.