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German Rouladen

Reviewed: Nov. 3, 2009
My paternal grandmother was raised on a farm in East Prussia in the 1880's. She cooked on a wood- burning stove. When she made rouladen she used strips of bacon, German mustard, diced onion, diced pickle. After rolling & tying it she rolled it in flour then browned it in lard in a cast iron skillet. She added some water. Sometimes she cooked it on the stove top. Sometimes she baked it in the oven. In 1907 my grandparents emigrated to America. As a kid in the 1950's I was one of the beneficiaries of her magnificent cooking talents. When I make rouladen I too like to brown it in flour because I think it makes the finished dish taste better, including the gravy. The only change I make is that I brown the meat in vegetable oil not lard in order to reduce the saturated fat.
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