Charlotte’s Savory Rouladen

 This recipe comes courtesy of Charlotte Ruechel from Vale Farms.

·        1 large onion, sliced
·        6 slices of bacon
·        2 pickles, sliced in half lengthwise
·        1 package of Rouladen
·        salt or kelp, pepper, paprika, garlic
·        mustard and ketchup
·        cream or sour cream  

Spread out Rouladen slices on cutting board, sprinkle with salt or kelp, pepper, paprika, and garlic.  Spread some mustard on each slice, then add onion and bacon and roll up each Rouladen with ½ pickle in the middle.  (You can use a toothpick to hold them together.)

 Carefully place hot melted butter in pot and really brown the meat on all sides.

 Add water to almost cover the meat, and add more of the above spices to the water.  Let cook for 1 to 1 ½ hours, adding more water if necessary.

 When the meat is tender, thicken gravy with flour (add 2 tbsp of flour into a little cold water and stir until the lumps are gone.  Then add to gravy)

 Just before serving, take the cook pot off the burner and add 2 Tbsp of cream or sour cream and stir it in.

 Serve with noodles or rice and a fresh tossed salad.