1 pound round steak, 1/4 inch thick
1 large yellow onion, diced
1 large dill pickle, diced
1/2 pound bacon, diced uncooked
1/2 pound hamburger, uncooked
Gulden's spicy mustard
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of garlic salt
1 teaspoon of instant beef bouillon
2 tablespoons of butter
2 tablespoons of flour
1 large yellow onion, diced
1 large dill pickle, diced
1/2 pound bacon, diced uncooked
1/2 pound hamburger, uncooked
Gulden's spicy mustard
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of garlic salt
1 teaspoon of instant beef bouillon
2 tablespoons of butter
2 tablespoons of flour
Cut steak in four equal portions and pound to tenderize. Spread each
portion with brown mustard. Spread each with equal portions of
hamburger, bacon, dill pickle and yellow onion. Roll up meat sections
jellyroll-like, and secure each one with a toothpick or tie it with string.
Roll each one in flour until it's well coated. Brown them in butter in a
hot skillet, and then add 1 cup of cold water with the seasonings and
bouillon mixed in. Lower heat and simmer until tender (about 1 1/2
hours). Remove meat and thicken the gravy with flour.
Serve the gravy over the finished rolladens.
portion with brown mustard. Spread each with equal portions of
hamburger, bacon, dill pickle and yellow onion. Roll up meat sections
jellyroll-like, and secure each one with a toothpick or tie it with string.
Roll each one in flour until it's well coated. Brown them in butter in a
hot skillet, and then add 1 cup of cold water with the seasonings and
bouillon mixed in. Lower heat and simmer until tender (about 1 1/2
hours). Remove meat and thicken the gravy with flour.
Serve the gravy over the finished rolladens.
| The Main Courses Chef presents ... Rolladen at The Fatted Café |
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