Rhinderrouladen (Rouladen)
Ingredients
Instructions
- Pound steak to 1/4 inch thickness. Cut into 8 serving pieces. Season with salt and pepper and brush lightly with mustard. Top each piece with some of the chopped bacon, onion, and thin slices of pickle. Roll firmly and fasten with thin white cord or small wooden picks.
- Melt butter or other fat in a heavy skillet. Dredge rolls with flour and brown on all sides over moderate heat. Add bouillon and wine and simmer until fork tender, about 1 1/2 hours. Transfer to a warm serving dish.
- Combine remaining 1 Tbs of butter with flour and blend. Add to pan dirppings and cook and stir until thickened. If mixture is too thick, thin to the desired consistency with a little water. Pour over rolls and sprinkle with minced parsley.
Nutrition & Diet Analysis (per serving)
478
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).