- 2 lb beef rump roast, cut into 1/4-inch slices
- 1 lb smoked bacon, cubed
- 2 large onions, chopped
- 1 tsp salt
- 1 tsp pepper
- 2 T vegetable oil
- 1/2 bottle white wine
- 4 c water, divided
- 3 cloves garlic
- 3-4 cubes beef bouillon
- 1 c flour
Lay slices of rump roast flat and roll 1 tsp of bacon, 1 tsp of onion, and a pinch of salt and pepper into each slice; hold closed with a toothpick.
Place rouladen in vegetable oil in a large roaster and fry for two minutes (or until brown) on each side.
Add wine and 2 c water to rouladen in roaster and let boil. Add garlic and beef bouillon.
Place roaster in 300 degree oven and bake until done (about three hours); rouladen should be nice and tender.
Remove rouladen from roaster and place roaster on stove. When the meat juice boils, add 2 c cold water and 1 c flour; whisk until gritty.
Place rouladen in the mixture and put back in oven until ready to serve.
*Recipe courtesy of Grandma B