Monday, January 28, 2013

Rouldaden

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.

2 comments:

  1. Hi, Diane -
    Thanks 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

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    Replies
    1. 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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