Tuesday, July 13, 2010


  • 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

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