I haven't made this recipe, but I frequently make German Rouladens from a family recipe. I use round steak instead of flank steak, and it works just fine. Actually, it is usually more tender and cheaper. I use string instead of toothpicks. I cut all the string I am going need before I start wrapping. I do it assembly line style: Beef, onions, bacon, parsley, any other ingredients. Yes, sometime it feels like you need a third hand. I Simmer the rouladens in beef stock or consume for 2 or more hours in the same pan I brown them in, resulting in a deeper flavor and fork tender meat. Onions, bacon and parsley are standard ingredients, however mustard and pickles indicate the local traditions. Hope this helps turn the recipe into a 5 star for everyone.
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I haven't made this recipe, but I frequently make German Rouladens from a family recipe. I...