, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Liz' Rouladen Recipe

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Liz' Rouladen Recipe

Rouladen Recipe

Rouladen Frying
Rouladen Frying

Rouladen popular back to Germany and other countries in Europe.

In Switzerland, where I grew up we made it with Beef.

Rouladen are usually made with a less tender meat, and can also be made with Moose, Venison, Wild Boar, or Pork.  The fillings also vary from region to region.

I always try to get my butcher to cut the pieces or tenderize them for me.

It saves a lot of time. Just go down to your favourite butcher and order some rouladen.

Count 2 pieces per person. This recipe is for a family dinner of 10 people. It actually is great left over and freezes well.

Here are the ingredients:
  • 5 lbs (2.3 Kg) of Beef Rouladen
  • 2 large onions - Chopped fine
  • 6 Dill Pickle - Chopped fine
  • 1 lbs (454 gr) bacon - Chopped fine
  • 5-7  tbs of Dijon Mustard
  • 1 tbs of ground pepper
  • 1 tsp of salt
  • 1tbs of butter
  • 1tbs of canola oil

Rouladen Filling
Rouladen Filling

Add Mustard and Filling
Add Mustard and Filling

Pin The Rolled up Meat With Poultry Pins.
Pin The Rolled up Meat With Poultry Pins.
Mix the onions, dill pickles and bacon together. In a separate bowl mix the mustard, pepper and salt.

On a large cutting board roll out all the rouladen and stack them together.

Now take one by one and spread mustard on one side, put two tbs of the bacon filling, then roll and fold the sides in.

Secure the ends with  tooth picks or "poultry pins". The metal poultry pins are the best.

In a large frying pan add the oil and butter, over medium to high heat, brown each rouladen, then transfer to baking dish.

Bake in oven (uncovered) at 350°F or 175°C for 2 hrs. There should be one cup of water in the bottom of the pan. Turn all of the rouladen after 1 hr.

Make a gravy from the drippings by adding flour, water or cream and a little red wine, then season to taste with salt and pepper.

It's yummy,



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  2. Liz, we have a dish colled "uccelleti scappati", the birds that got away ?????

    Like your recipe, we use a slice of veal, with inside a slice of prosciutto, sage and garlic. We roll them up and kept together with a tooth pick. We cook them in butter first, and then we add white wine. To be eaten with a slice of polenta. Maybe you should like to try them at our place sometime.

    Ciao. Annamaria.