Oma Gina's rouladen
Jade Fever's Claudia Bunce shares her family's favourite recipe.
SERVES
2
TO
3
Ingredients
- 6 slices top round (some butchers sell rouladen pre cut, see tip below)
- 6 slices lean bacon sliced 1 centimeter wide
- 2 onion, cut into 1/2 and then sliced thin
- 4 garlic dill pickles, chopped fine
- 2 bullion cubes or to taste
- Mustard, salt, pepper, corn starch
- 3 tablespoons oil
- Water
Directions
- Thinly spread mustard on top of each slice. Season beef slices with salt and freshly ground pepper.
- Divide bacon, pickle, and onion slices on one end of each slice.
- Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
- Heat oil in skillet. Brown rouladen well on two sides.
- Once all rouladen are browned, add hot water to cover all meat, gently stirring up browned bits add beef bullion and bring to simmer and cover.
- Simmer for about an hour and a half.
- Combine about two tablespoons corn starch in a 1/2 cup cold water and stir gently into cooking liquid until thickened.
- Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
- Serve over bow noodles.
Tip: Have the butcher cut beef top round into thin slices, about one centimeter thick. Each roulade should measure at least six inches by four inches.
