Rollatin is a German dish that my grandmother used to make. Basically it is steak coated with horseradish mustard, cooked bacon bits and cooked onion then rolled and baked. Recently I had it again at my Aunt Jane's and it got me thinking about the dish. This version uses cube steak-often found at a good price. I served it up with some baked potatoes and lettuce dressed with oil and vinegar-heavy on the vinegar. It is a delicious dish and easy to prepare.
4 cube steaks
1 T. horseradish mustard for each steaak
2 pieces bacon
1/2 c. chopped onion
1/2- 2/3 c. beef bouillion
Chop bacon into bits and fry with onion until bacon is almost done.
Spread mustard on the surface of the steak. Put about 1-2 T. of the bacon and onion mixture on one end of the steak. Roll up and secure with toothpicks or kitchen twine. Put in a baking dish. Pour in broth, and cover with foil. Bake at 350 for one hour. You can make gravy from the broth-add a little mustard to it for an authentic flavor.
4 cube steaks
1 T. horseradish mustard for each steaak
2 pieces bacon
1/2 c. chopped onion
1/2- 2/3 c. beef bouillion
Chop bacon into bits and fry with onion until bacon is almost done.
Spread mustard on the surface of the steak. Put about 1-2 T. of the bacon and onion mixture on one end of the steak. Roll up and secure with toothpicks or kitchen twine. Put in a baking dish. Pour in broth, and cover with foil. Bake at 350 for one hour. You can make gravy from the broth-add a little mustard to it for an authentic flavor.
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