Roulauden

Submitted by Pheobe Blackham

A recipe book for Udell and I would not be complete without our roulauden recipe, which is a very traditional German recipe.

2 lbs beef sirloin, thinly sliced

Grey Poupon mustard

4 dill pickles, cut into halves or quarters

8 slices bacon, cut into small pieces

1 onion, chopped

mushrooms, canned or fresh                                                                                 

1/3 cup butter

salt & pepper

beef broth

Smear one side of each sirloin piece with mustard. At wide end of meat, layer pickle, bacon, onion, mushroom, salt and pepper. Roll to narrow end and secure with toothpick. Brown rolls in butter. Layer rolls in large roasting pan. (I prefer the Dutch Oven). Cover with beef broth. Roast 2-2½ hours at 350°. Remove meat; make rich brown (thicker than normal) gravy from drippings and broth. Return meat to gravy. Serve with roasted red potatoes or noodles and rotkohl. Makes 4-6 servings.