The Country Gardens' Beef Rouladen
3-4 pounds round steak, thinly sliced
1 onion
1/4 pound bacon
Seasoning salt, as needed
1 cup flour, more if needed
1 cup cooking oil, more if needed
Cut thinly sliced round steak into 2-inch by 4-inch pieces. Score each slightly. Peel onion and cut into approximately 12 wedge-shaped pieces. Cut bacon slices into thirds. On each piece of meat, place a piece of onion and 1/3 slice of bacon. Salt lightly. Roll up and fasten with toothpick.
Heat oil in a large sauté over medium-high heat. Dredge rolls in flour and brown on all sides in hot oil. Place rolls in baking dish, add 1 cup water. Cover top of pan with foil and bake at 350 degrees for about 90 minutes. Check pan after 35 minutes and add more water if needed.
Serve with buttered spaetzel.
1 onion
1/4 pound bacon
Seasoning salt, as needed
1 cup flour, more if needed
1 cup cooking oil, more if needed
Cut thinly sliced round steak into 2-inch by 4-inch pieces. Score each slightly. Peel onion and cut into approximately 12 wedge-shaped pieces. Cut bacon slices into thirds. On each piece of meat, place a piece of onion and 1/3 slice of bacon. Salt lightly. Roll up and fasten with toothpick.
Heat oil in a large sauté over medium-high heat. Dredge rolls in flour and brown on all sides in hot oil. Place rolls in baking dish, add 1 cup water. Cover top of pan with foil and bake at 350 degrees for about 90 minutes. Check pan after 35 minutes and add more water if needed.
Serve with buttered spaetzel.
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