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A classic German dish from my childhood.
First up, you’ll grab your cutlets and pound them out nice and thin.
Now it’s time to load them up with the good stuff. Grab a knife and spread some mustard over the meat. Follow that up with your bacon, then your pickle, and finally your onions.
Roll it up and close it tight with toothpicks. Now grab your salt, pepper, and paprika and sprinkle it over all sides of the meat.
Pull out your large saute pan and heat up your oil on medium high heat. When it’s good and hot, throw your rouladen in the pan and give them a minute or two on all sides to brown up.
Once browned on all sides, add in your cup of water, turn the heat down to medium low, cover the pan and let your rouladens cook up for about an hour.
When the hour’s up, grab your cornstarch, mix it with 1 Tablespoon of cold water and add the mixture into your pan. Heat back up to boiling, let it boil a minute to thicken and you’re done.
5 Comments
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mommiecooks on 11.9.2010
Yep! Uncooked bacon.
Thanks for the nice comments guys!
bmayer on 11.3.2010
This is one of my son’s favorite meals… but, .made with beef. I think I would like it with pork even better. I make it in a crock pot, with beef broth and some gravy mix (the only time I ever use gravy mix) and it is so easy, and makes the house smell amazing!
timsarmywifey on 11.2.2010
One of my hubby’s favorites but I use beef — the commisary carries it cut thin enough for Rinder Rouladen!! YUM YUM with spatzle and knodlen!! Guten Appetit!
jimgina23 on 11.2.2010
Silly Question…. uncooked bacon right?
senoritabonita on 11.2.2010
Sounds delicious – and easy prep, too. Thanks for sharing.