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German Rouladen

Reviewed: Aug. 25, 2009
My grandmother from Germany makes a really great version of this, and here's how: Lay the beef on a cutting board and sprinkle with salt and fresh ground pepper, then spread dijon mustard across the top side. Spread finely chopped onions across the top. Spread three quarter strips of bacon across the top, and put thin slices of dill pickle spears between the bacon strips. Roll the meat tightly and tie with two kitchen strings. Once you have prepared all of the rolls, take the remaining chopped onion and put in a large skillet with butter. THIS IS THE KEY: ADD A FEW HEAPING TABLESPOONS OF PAPRIKA TO THE ONION AND BUTTER MIX, AND ROLL THE ROLLS AROUND THE MIX UNTIL BROWNED ON ALL SIDES. (This is what makes a great flavor) Then add about 6 cups of water with 6 beef boullion cubes to the pot, And cook until meat is cooked all the way through. Once the meat is done cooking place the rolls in the oven to keep warm and prepare gravy. Use the liquid and drippings from the pan, (you should use a gravy separator to get the fat and grease out of the gravy. Then slowly stir in water and corn starch (this won't give you that "floury" taste like flour does) while bringing to a boil, keep adding until the gravy is as thick as you like. Serve with Mashed potatoes, brocolli and cucumber salad! My FAVORITE MEAL OF ALL TIME!
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