Archive for Entree

Bavarian Inn’s Rouladen


2 7oz round steaks*
Salt and pepper
1 tsp. French’s prepard mustard
1/2 cup thinly sliced onion
6 thin dill pickles slices
2 thin slices bacon
1/2 cup flour
3 Tbsp. vegetable oil for browning
1/2 cup beef broth
Toothpicks or kitchen string

Cooking Instructions

Pre-heat oven to 375°
Pound round steak eith meat mallet between two pieces of wax paper to 1/8 inch thickness
Sprinkle meat with salt and pepper. Spread 1/2 teaspoon mustard onto each steak, then layer 1/2 cup onion, 3 pickle slices and 1 slice of bacon ontp each steak
Roll up jellyroll fashion and secure each ent with toothpicks or tie with kitchen string
Heat oil in skillet. Dredge Rouladen in flour and brown on all sides.
Place meat into greased baking dish and pour beef broth ove meat.
Bake, covered, for 1 hour or until meat is fork tender.
Serve with Spätzle (German noddles) or mashed potatoes.

*Note: G&W provides steaks that have been pounded to the proper thinness

-courtesy of Theresa Eisele