I love this traditional German dish! Here's how to make it:
Ingredients:
Thinly sliced beef rump roast, as many slices as there are guests you plan to serve - get a couple extra as people love them. (Your local grocery store butcher should be able to cut this for you.)
dash of salt & pepper
mustard
dill pickles (1 spear for each roll)
chopped onion
raw bacon, 1/2 strip for each roll
Directions:
Salt and pepper the meat, spread mustard thinly. Top with bacon, then onion and pickle. Roll up tightly and secure with toothpicks. Spray roasting pan with Pam. Put rouladen in pan. Spray again with Pam and cover. Bake at 350 until rouladen are fork tender. Serve with red cabbage and potato dumplings.
Ingredients:
Thinly sliced beef rump roast, as many slices as there are guests you plan to serve - get a couple extra as people love them. (Your local grocery store butcher should be able to cut this for you.)
dash of salt & pepper
mustard
dill pickles (1 spear for each roll)
chopped onion
raw bacon, 1/2 strip for each roll
Directions:
Salt and pepper the meat, spread mustard thinly. Top with bacon, then onion and pickle. Roll up tightly and secure with toothpicks. Spray roasting pan with Pam. Put rouladen in pan. Spray again with Pam and cover. Bake at 350 until rouladen are fork tender. Serve with red cabbage and potato dumplings.
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