Recipes around the world compilation

Rindsrouladen Recipe

By PutoPinoy on Thursday, July 12, 2007 At Thursday, July 12, 2007


  • 4 thin slices beef, cut from shoulder
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 1 tbsp. parsley
  • 1 tbsp. prepared mustard
  • Flour for dredging
  • 2 tbsp. butter
  • 1/2 c. beef stock
  • 1/4 c. red wine
  • 4 spears sour pickle (optional)

  • 1 tbsp. flour
  • 2 tbsp. cream
  • 2 tbsp. beef stock
  • Salt, pepper, paprika to taste

Pound beef slices and rub with salt and pepper. Chop bacon, onion and parsley and mix with mustard. Spread mixture on beef; add pickle, if desired and roll up tightly. Tie with string. Dredge rolls in flour and brown all sides in butter. Add stock and wine; cover and braise for 1 hour. Liquid should evaporate.

Turn rolls again; remove from pan and remove string. Place on HOT platter while making Sauce. To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper and paprika to taste and beef stock. Stir until thickened and pour over meat. Faculty