Page 78 - FLIPBOOK NEW

HERTA HUBLER’S BEEF ROLADEN

Ingredients
cubed beef steak bacon
onions salt and pepper

OPTIONAL: pickles

Instructions
Flatten beef with meat mallet on both sides. Sprinkle salt and pepper over the meat
and add raw bacon and chopped onions. If you want to add pickles add them now.
Roll up meat and secure with toothpicks in the middle and both ends. Place oil in pan
just covering the bottom. When hot, add meat and brown on all sides. Take meat out
when done to a plate and remove excess oil.

COMBINE:

1¼ cup water 2 cubes or packets of beef bullion
1/2 envelope instant onion soup

Add chopped onions to the pan you cooked the roladen in and sauté. Add broth
mixture and bring to a boil. Then, add wondra or flour and whisk to make gravy. Put
roladen back into the pan and add:

1/4 teaspoon pepper 2 teaspoons paprika
1 ½ teaspoons salt 2-3 tablespoons sugar
Add water if necessary to make mixture cover meat. Simmer for 1 hour. Add 1/4 cup
sour cream and more wondra or flour to thicken as necessary. Serve

This was a special Sunday or holiday meal growing up. My Oma and Mom made the roladen
usually with potato balls and red cabbage. Sometimes I choose it for my birthday dinner.
Ron and I continued making it.

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