Roulade of Beef— German

Ingredients

• thin slices of top-round steak
• a bit of garlic
• dust with salt
• dust with pepper
• strips of salt pork, bacon or ham
• Dust with flour
• half a chopped onion
• add a little hot water

Method

1. 1

   Cut thin slices of top-round steak into three-inch squares; rub over each with a bit of garlic and dust with salt and pepper; place strips of salt pork, bacon or ham on each; roll and tie securely.

2. 2

   Dust with flour and brown them in hot dripping with half a chopped onion; then add a little hot water and bake in the oven until done.

3. 3

   Season the gravy, skim off the fat and serve.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 49. The excerpt below is the record exactly as published.

ROULADE OF BEEF— GERMAN Cut thin slices of top-round steak into three-inch squares; rub over each with a bit of garlic and dust with salt and pepper; place strips of salt pork, bacon or ham on each ; roll and tie securely. Dust with flour and brown them in hot dripping with half a chopped onion; then add a little hot water

Cook this with the app: pantry check, scaling, and the assistant.