Recipe from Margaret Guthrie -- Good served with warm German potato salad. Serves 4
Ingredients:
Sirloin tip cut 1/4" thick
large dill pickle cut in 1/4
1/2 lb. diced bacon
1 or 2 chopped onion
1 cup red wine
mustard
beef bouillon
salt
Directions:
Spread each cutlet with mustard, 1/2 tsp. salt, onion, bacon and pickle. Roll and secure (with toothpicks or string). Brown in butter. Add 1 cup bouillon and wine. Simmer for 1 1/2 hours. Remove toothpicks before serving.
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Hi, Diane -
ReplyDeleteThanks for sharing this recipe from Margaret Guthrie. Margaret is your mother in law, right? I've never had rouladen, and just googled for images. Looks so yummy and very hearty. Perfect for this time of year.
Happy Sunday!
Loi
Thanks, Loi! And you have given me a great idea -- to label my recipes by the family they came from originally!
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