| Ingrédient |
Quantité |
Calories |
| Oignons |
100g |
40kcal |
| Bouillon de poulet |
500g |
1335kcal |
| Huile végétale |
30g |
266kcal |
| Bacon, prétranché, à teneur réduite en sodium ou faible, non préparé |
120g |
488kcal |
| Vin rouge, de table |
110g |
94kcal |
| Farine de blé, blanche, tout usage, non enrichie |
8g |
29kcal |
| Moutarde, préparée, jaune |
30g |
18kcal |
| Boeuf, haut de surlonge, bifteck, maigre et gras séparable, paré à 1/8 po de gras, tous grades, cru |
600g |
1206kcal |
Recipe Instructions:
298. Rouladen
Ingredients:
• 4 slices of beef (sirloin or round steak), thinly sliced
• 4 slices of bacon
• 4 dill pickles, halved lengthwise
• 1 onion, thinly sliced
• Dijon mustard
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 1 tablespoon all-purpose flour (optional, for thickening)
Instructions:
o Lay out the beef slices on a cutting board. Spread each slice with Dijon mustard. Season with salt and pepper.
o Place a slice of bacon, halved dill pickle, and some thinly sliced onion on each beef slice. Roll up each slice tightly and secure with toothpicks or kitchen twine.
o Heat vegetable oil in a large skillet over medium-high heat. Brown the rouladen on all sides until nicely browned.
o Pour beef broth and red wine (if using) into the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender. Turn the rouladen occasionally and add more broth or water if needed during cooking.
o If desired, remove the rouladen from the skillet and keep warm. Mix flour with a little water to make a slurry. Stir into the simmering sauce and cook until thickened.
o Remove toothpicks or kitchen twine from the rouladen. Serve hot, sliced, with the sauce spooned over the top. Accompany with mashed potatoes, spaetzle, or your favorite side dish.
