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Cooking Spray

Nov 22 '11
Rouladen. 
FAMILY RECIPE! 
This is by far and away one of my favorite meals. My father makes it the best this was my first attempt at it, it came out ok. I still need to figure out his secret. 
Ingredients:
Meat - Beef, Venison - boneless and pretty lean,
you want to wind up with something about 3-4 inches wide by 5-6 inches long.
Bottom Round Roast would work well.
Dill pickles ( spears ) - cut spears in half or thirds long way
Carrots - cut about the same size as pickles
Onions - slice and cut about the same as above
Bacon - about half a slice per Roulade
Gulden’s mustard
Salt and Pepper
Oil - Canola (DO NOT USE OLIVE OIL) 
Round Toothpicks
Brown Gravy mix, fresh mushrooms (sliced)
 
Directions:
Slice meat 3/8 thick pound to 1/4 to 1/8 inch thick
Lay meat out flat, spread one side with Mustard, sprinkle with salt and pepper
On one side, place pickle, onion, carrot, and bacon - should stick out both sides
Roll and fasten with Toothpicks, usually need 2 to 3 per Roulade - try to stay consistent - easier when eating to count
 
Heat oil in frying pan - add a drop of water - when hot should sizzle
Place Roulades in hot oil, brown all sides (3-5 mins a side) - Cover, will splatter
Will make more juice, but add equal oil and water as you go - don’t let pan dry - it will burn.
Ultimately, carrot and onion should be soft, bacon cooked, but will not get crispy.
Once you have the timing, all will be the same.
 
Cook all Rouladen the same and remove from pan
Mix Brown Gravy mix per instructions in frying pan, add mushrooms, simmer until done
Add back in all the Rouladen, let them simmer another 15-25 minutes in the gravy.

Rouladen.

FAMILY RECIPE!

This is by far and away one of my favorite meals. My father makes it the best this was my first attempt at it, it came out ok. I still need to figure out his secret.

Ingredients:

Meat - Beef, Venison - boneless and pretty lean,

you want to wind up with something about 3-4 inches wide by 5-6 inches long.

Bottom Round Roast would work well.

Dill pickles ( spears ) - cut spears in half or thirds long way

Carrots - cut about the same size as pickles

Onions - slice and cut about the same as above

Bacon - about half a slice per Roulade

Gulden’s mustard

Salt and Pepper

Oil - Canola (DO NOT USE OLIVE OIL)

Round Toothpicks

Brown Gravy mix, fresh mushrooms (sliced)

 

Directions:

Slice meat 3/8 thick pound to 1/4 to 1/8 inch thick

Lay meat out flat, spread one side with Mustard, sprinkle with salt and pepper

On one side, place pickle, onion, carrot, and bacon - should stick out both sides

Roll and fasten with Toothpicks, usually need 2 to 3 per Roulade - try to stay consistent - easier when eating to count

 

Heat oil in frying pan - add a drop of water - when hot should sizzle

Place Roulades in hot oil, brown all sides (3-5 mins a side) - Cover, will splatter

Will make more juice, but add equal oil and water as you go - don’t let pan dry - it will burn.

Ultimately, carrot and onion should be soft, bacon cooked, but will not get crispy.

Once you have the timing, all will be the same.

 

Cook all Rouladen the same and remove from pan

Mix Brown Gravy mix per instructions in frying pan, add mushrooms, simmer until done

Add back in all the Rouladen, let them simmer another 15-25 minutes in the gravy.

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