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LOCATION: Recipes >> German >> Rouladen 01

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This rouladen comes from the Harz mountain region of Germany.

8 rouladen, 3/16" thick
1/4 cup mustard
1/4 cup horseradish
salt & pepper
4 slices bacon, chopped (I like using more)
1 1/2 onions thinly sliced
oil
1/2 cup red wine
1 cup beef stock

Pound rouladen with mallet until very thin - almost falling apart.
Mix Mustard and horseradish together and spread on meat. Sprinkle
generously with salt and pepper. Lightly saute bacon and onions
then place on meat. Roll each piece up tightly, folding ends.
Secure with toothpicks.

Heat oil in large skillet and brown meat very well. Add wine and
stock to cover and simmer, covered, for 2 to 2 1/2 hours, adding
liquid as required. Reduce sauce slightly before serving.

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