Tuesday, February 3, 2009


8 Beef, thin slices
1/2 c Onion; diced
1 ts Cornstarch
1 tb Lemon juice
Mustard, prepared
8 tb Oil
1 ts Paprika
Sour cream; (optional)
4 oz Bacon, uncooked; diced
1 c ;Water, boiling
1 c Tomato puree
Creme fraiche; (optional)


Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is best to cut the meat WITH the grain of the meat, so the slices will hold together. Pound the slices lightly to flatten and tenderize them. Brush lightly with prepared mustard. Then sprinkle the slices with salt and freshly ground black pepper to taste. In a small bowl mix together the diced bacon and diced onions. Spread the mixture on the meat slices. Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string.

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