• flour - 3 Tbsp
  • water - 1 c
  • cooking oil - 1 item
  • ground black pepper - 1 item
  • white wine - 1 c
  • cans beef consomme - 2 item
  • beef roast, sliced thin - 4 lb
  • large white onions, finely diced - 2 item
  • pork bacon pieces, cut in half - 1 lb

How to make rouladen:

You will need toothpicks.

The slices of beef should be about the size of your hand. Lay one slice of beef on a flat surface. Place 1/2 slice of bacon in the center. Sprinkle a tablespoon of diced onion on top of the bacon. Roll the beef up with the bacon and onion on the inside. Fasten it with 1 or 2 toothpicks. These should look like little cigars. Do this until you have used all of your ingredients. You will have from 40 to 45 of these little meat rolls.

Put cooking oil about 1 1/2 inches deep in a large Dutch oven. While the oil heats, liberally sprinkle the meat rolls with black pepper (do not salt). Start browning the meat rolls. Brown them until they are almost, but not quite, burnt. Now, pour the cooking oil out of the Dutch oven, but let the pan drippings stay in. Return the meat rolls to the Dutch oven. Add the beef consomme and cup of white wine. Simmer this mixture for 3 to 5 hours. The longer it simmers, the better it tastes.

Just before serving, lift out the meat rolls. Mix the flour in a cup of water; stir into the broth for a thickener. Stir until smooth. Serve with rice or egg noodles.

This recipe was given to me by my sister-in-law, Valerie Oggs Woods. It is absolutely delicious and well worth the long cooking time. It reheats beautifully, and I see no reason why it would not freeze well. I have never had any left to freeze! Also, you may make up your meat rolls a day ahead, then brown them and simmer them the following day. Be sure to cover them well

Recipe categories: Sauces, Condiments, etc., Main dish.

Average rating: 4.8 of 5, total votes: 4
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

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