So the first time we were having genuine Germans over for dinner, my hubby asked me if we could have genuine German food to serve them. Well, that was a bit of a trick for me... considering I am an American who has never even been to Germany. But since I am a good wife I decided to give it a whirl. First step was sending a frantic email to a genuine German that I had met named Ute. She sent me a few recipes and this one sounded like I could handle it (and find the ingredients to make it). So that is how I ended up making my very first batch of Rinderrouladen. There have been many batches since then because of how yummy it is and since my husband keeps asking me to make it, I am sharing it with you as well. If you are at all adventurous... you must try this scrumptious meal!
Rinderrouladen
adapted from: Ute Koenig
Ingredients
• 8 pieces of thinly cut beef larger than your hand
• spicy german mustard
• 8 slices of bacon
• 1 large onion
• 16 small dill pickles
• salt
• pepper
• red wine
• cooking string
Preparation
• Cut onion into small pieces and saute until tender. Cut dill pickles into thin slices.
• To assemble the roulades: spread one slice of meat with mustard, place one slice of bacon down the middle, add onion, about 2 pickles worth of pickle slices, salt and pepper. Roll it up and secure with cooking string. Keep going until you have made all eight.
• Place them into a baking dish and roast the roulades in red wine for about 45 minutes at 350 degrees.
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