Stuffed Rouladen

Rouladen are stuffed and ready to bake. Place them in a baking dish with 1 can of cream of mushroom soup, cover and bake at 325 for 1 hour to 1 ½ hours. Serve with wide egg noodles or dumplings and red cabbage (optional).

 

Lay out flat the thin sliced Top Round onto cutting board.
(Top Inside Round can be sliced ahead at 1/8th to 1/4th inch thickness - a little thinner is better than a little thicker.)

 

"Butter" the meat slices with your favorite mustard -preferably a good quality German-style mustard.

 

Place 2 strips of raw bacon on meat slices.

 

Place 3 to 5 slices of dill pickle and 3 to 5 carrot slices - placed every other one - onto raw bacon slices.

 

Sprinkle with lots of diced raw onion.

 

Fresh parsley and mushrooms are optional to taste.

 

Roll up meat and place in a covered baking pan.

 

4-6 robust rouladen should be covered with a large family size can of Cream of Mushroom soup - do NOT add water or milk.

 

Bake in oven for approximately 45 to 65 minutes - test middle rouladen rolls after about 40 to 45 minutes by poking with a fork. . .if the juice runs clear the meat should be done - if the juices still look a bit red please cook a little longer. A longer piece of tin-foil can be substituted for baking dish cover - just be sure to "tent" the foil in the middle so that the soup has room to heat thoroughly and does not stick to the foil. As the Cream of Mushroom bakes down it thickens and mixes with the natural juices of the meat and makes just a wonderful tasting gravy!

Remove from oven and let stand for 5 minutes prior to serving. . . this gives the soup time to thicken a bit more and allows the rouladen to firm up a bit!

SERVING SUGGESTIONS: Rouladen can be served with dumplings, wide egg noodles, red cabbage and a fresh salad.
You have now prepared a perfect German meal! - Enjoy!