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Pound each piece of meat to a six-inch diameter (about 1/8" thick), and sprinkle with salt and pepper. Spread about 1 TBS of mustard on the inside of each slice of beef. Place a hot dog in the middle of it, as well as slices of onion, pickle, and a few slices of carrot. Roll the meat up so that all the ingredients stay in the inside. Wrap a piece of bacon around the outside of the beef, and secure with skewers. Heat the cooking oil in a frying pan, add the rolled up rouladen. Brown on all sides. Add enough water to cover and simmer for an hour on low heat. Remove rouladen and thicken juices with cornstarch or flour (mix the thickener with cold water to create a slurry before adding to the boiling juices). Season as desired with salt and pepper, replace the rouladen into the gravy and serve with mashed potatoes.
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