|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Results 1 - 10 of 12 for german rouladen
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Using a sharp knife, cut meat into 4 to 6 thin, rectangular slices about 1/3-inch thick. Pound, using a meat mallet or the side of a heavy cleaver ...
Use ingredients depending on size of Rouladen. I place ... Replace Rouladen in gravy and simmer until tender. Delicious with mashed potatoes and fried cabbage.
Spread steaks lightly ... well. Place all Rouladen in pot, and ... add water until you have the consistency you desire. Adjust salt and pepper to taste.
Spread steak with thin coat of mustard. Place on each steak: 1/4 stick raw carrot A little green onion Roll (tucking in ends). Skewer with toothpicks ...
Salt and pepper steak, lay 2 slices of bacon and onion on top. Roll up and secure with toothpicks. Brown slowly on stove top with 5 tablespoons of ...
Rub both sides of meat with mustard, salt and pepper. Lay meat flat. Put one slice of crumbled bacon, 1 wedge of onion, pickle and tomato on meat. ...
Have butcher slice beef 1/2 inch thick, 4 inches across and 8 inches long on machine so it is nice and even. Take sliced meat, spread spiced mustard, ...
Pound meat to 1/4 inch thick, cut into 8-12 (approximately 3-4 oz.) serving pieces. Spread mustard on each slice of meat. Spread onion, pickle, bacon ...
1. Spread beef ... toothpick. 3. Brown rouladen in butter or ... traditionally served with boiled potatoes and red cabbage. Any other vegetable will do.
Lay rouladens out and place ... cook an extra 10 minutes.) Thicken with water and 1/2 flour/1/2 cornstarch. Taste to see if you need more flavor. Serves 4.
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