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LOCATION: Recipes >> German >> Rouladen 03

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Beef Rouladen

2 lbs thin-cut round steak, cut in 3 X 7 inches pieces, pounded thin
several slices bacon
1 onion cut into eighths
celery cut in strips
pickles, quartered
salt
crushed peppercorns
1/4 tablespoon corn starch
1/4 cup cold water

Serves 4 or 5

Season both sides of cut and pounded steak (rouladen) with salt
and pepper. Place one slice of bacon, 1/8th of an onion, a strip
of celery and 1/4 pickle in the center of the rouladen and roll
up. Fasten with a toothpick. Brown all sides in frying pan. You
can either cook the rouladen with slow heat on top of the stove,
or roast it in the oven. On top of the stove: after browning the
rouladen pour a little hot water over them, just enough so they
won't burn and there is enough liquid for gravy. Put the lid on
and let simmer till done, about 1 1/2 hours. For gravy mix the
corn starch and water in a cup, stir well so that there are no
lumps, pour it into the pot with the rouladen and bring to a boil
till the gravy is clear. Season to taste.

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