Rouladen

[LadyHawk108]

Rouladen

4 sirloin tip steaks
8 strips bacon
4 oz. prepared mustard
1 lg. onion, chopped fine
5 tsp. dry gravy mix

Pound steaks out to flatten. Salt and pepper to taste. Spread mustard liberally on each steak. Add two strips of bacon and a liberal amount of chopped onion to each. Roll the steaks up and close with skewer or toothpick. Saute the steaks in butter in a large skillet until brown on all sides. Add enough water to just barely cover the steak rolls. Cover the pan and simmer for 90 minutes. Prepare the gravy while the rouladen cook. Serve with gravy.
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[Etaoin]

This should be served with mashed potatoes and red cabbage. Believe it or not, the rouladen is actually better after it has been frozen. For that reason, we make @ 20 at a time since it is somewhat time consuming to make. Very handy when you need a quick but very good meal.

We use the bottom of the round cut into 1/4" slices which are then pounded.

I don't like split pea soup. As an airline pilot, every where I went, the soup of the day was, of course, split pea. The wife got me to try a big dollop of saurkraut in the soup. By god, it worked. The kraut should be rinsed and then cooked in browned butter. We usually have a bowl of that in the frig. as it keeps forever and comes in handy in other dishes.

[Warlady]

This sounds really good.