Rouladen

Recipe by Kiwi Kathy
READY IN: 2hrs 15mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roll out the schnitzel or pound gently with tenderiser. Spread a thin layer of mustard on each piece of schnitzel. Mix together the onion, garlic and gherkins and spread over the mustard. Then layer a piece of proscuitto on to each piece of schnitzel.
  • Roll meat up and tie together with string or use tooth picks to hold together. String works best, but toothpicks will suffice.
  • Toss each beef parcel in the flour until nicely covered. Fry in hot oil until browned all over. Add the second sliced onion and 1 tbsp of flour. Let it brown then add some water, stirring to prevent lumps occurring. Add salt and pepper to taste.
  • Put lid on pot and cook slowly for 1½ - 2 hrs (depends on the size of the Rouladen). A Dutch Oven is ideal for this.
  • Remove Rouladen, Keep warm under foil.
  • Add red wine to the sauce, add more salt and pepper to taste if necessary. Give it a good whisk, pour over Rouladen.
  • Served with creamy mashed potatoes, steamed broccoli and cooked red cabbage, this is delicious!
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