BEST-SELLING AUTHOR SHEILA ROBERTS
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Rouladen

12/23/2014

2 Comments

 
Picture
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.
2 Comments
Janet Boutwell
2/11/2015 05:07:19 am

I've made this for years, my 3 sons love it. I make potato dumplings and red cabbage to go with it. It makes the best gravy.

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Julie
5/7/2015 08:39:01 am

Oh my gosh! My mom made something like this when I was a kid! We called them Roly-polys. We have a lot of German in our background and this must have been one of the traditional dishes my mom got from her parents. I never realized where the dish came from. I can't wait to have my husband (the cook in the family) make this!

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"Sheila Roberts makes me laugh. I read her books and come away inspired, hopeful, and happy."
— Debbie Macomber, New York Times Best Selling Author

  • Home
  • About
  • Books
    • All Books
    • Moonlight Harbor
    • Icicle Falls
    • Readers Group
  • Updates
    • Blog
    • Sightings
    • Newsletter
    • Recipes
  • Media
    • Videos
    • Pics
    • Reviews
    • Press Kits
    • Links
  • Contact
    • Email
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  • Contest