German Rouladen
Sheryl Sparks

Partially freeze bottom round so it is easier to cut thin. After cutting slices, beat slices with a mallet to flatten it out.

Sprinkle meat slices with a little salt and pepper.

Spread some mustard on meat.

Spread mixture of lightly fried bacon and chopped onions on meat

Add a piece of pickle

Roll up meat and secure with toothpick.

Brown roll-ups in hot oil – add water and bouillon cube or a can of beef broth, 1 bay leaf, 3 allspice corns, and 2 peppercorns.

Simmer until meat is tender – approximately 1.5 – 2 hours.

Remove roll-ups and thicken broth with flour

Add salt, if needed, and some sour cream if you like.

Return roll-ups to gravy until served.

Red cabbage and noodles complete the meal

Stephen's Rouladen Recipe	Anita's Rouladen Recipe

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