This recipe is very close to one I'm familiar with, as I cook for a German Family summer camp every year. This year, we made Rouladen twice in one week, each time making over 250 for our lunch menu! However,I would add this: we use regular mustard, garlic salt, NO horseradish, and dice the bacon, onion and pickles up VERY small. We do not use any boullion, but add carrots and celery to the water over the rolls while cooking. After sauteing and placing them into a shallow baking pan,we cover the pan w/saran wrap and then aluminum foil, put in a 300 degree oven for several hours until tender. We strain the carrots, celery and broth into a tall stockpot, literally "smashing" the vegetables through the strainer and discarding the fiber, then thickening w/corn starch. We serve the traditional Spaetzle, or tiny dumplings alongside. By all means, ask your butcher to cut top round 1/5" thick for you. In rolling the rouladen, think "burrito". It will keep all the good stuff inside! Good eating!
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This recipe is very close to one I'm familiar with, as I cook for a German Family summer camp...