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  #1   ^
Old Sun, May-08-16, 06:21
Kinmount's Avatar
Kinmount Kinmount is offline
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Posts: 505
 
Plan: LCHF
Stats: 205/181.8/145 Female 5 ft 4 in
BF:
Progress: 39%
Location: Southern Ontario
Default German Rouladen

These work out to about 2.5 net carbs each depending on the type of mustard and pickle you use.

"Beef Sheets" are thin slices of beef roast, uncooked, and are usually special order from a butcher. If you have a German deli near you, they likely have these. The beef is a bit on the pricey side. We only have these a couple of times a year at special occasions. I'm going to try to make them with minute steak, pounded thin, to see how they come out..but that's a future tweak.

Here's what a beef sheet looks like frozen:

Salt & pepper them, spread on some mustard of your choice. We use Dijon. On one end make a pile of 1/2 slice bacon, dill pickle spear and some chopped white onions:

Roll 'em up:

Brown 'em on all sides in a high sided frying pan:

Add enough water to partially cover and simmer slowly for about an hour.
The finished product:

Traditionally a gravy is made from the juices and they are served with potatoes and sweet and sour purple cabbage. Too carby.
What do they taste like? Beef. The bacon gives them a smokey flavour. The dill pickle gives them a dill and slightly tangy/sour/dill flavour.

The finished product freezes well. They are great eaten cold, or sliced into pinwheels and served on cucumber slices or lettuce.
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  #2   ^
Old Sun, May-08-16, 08:10
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Meme#1 Meme#1 is offline
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Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
Default

Thanks Kinmount, this looks wonderful!!
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  #3   ^
Old Sun, May-08-16, 12:03
Verbena Verbena is offline
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Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

That is pretty much like I make them, learned from my German mother in law. I use beef round, sliced about 1/4" thick, and pounded thinner.
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  #4   ^
Old Sun, May-08-16, 13:40
MickiSue MickiSue is offline
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Posts: 8,006
 
Plan: Atkins
Stats: 189/148.6/145 Female 5' 5"
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
Default

Look yummy, Kinmount. Husband lived in Germany throughout his HS years--his parents taught at military schools.

I bet he'll love them.
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  #5   ^
Old Mon, May-09-16, 15:35
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Seejay Seejay is offline
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Posts: 3,025
 
Plan: Optimal Diet
Stats: 00/00/00 Female 62 inches
BF:
Progress: 8%
Default

where's the bacon in the recipe?
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  #6   ^
Old Mon, May-09-16, 15:57
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thud123 thud123 is offline
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Posts: 7,422
 
Plan: P:E=>1 (Q3-22)
Stats: 168/100/82 Male 182cm
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Progress: 79%
Default

outstanding! Nice work Kinmount!
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  #7   ^
Old Mon, May-09-16, 17:12
Verbena Verbena is offline
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Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

Quote:
Originally Posted by Seejay
where's the bacon in the recipe?

Kinmount puts half a slice of bacon with the rest of the filling, see first post. I chop the bacon, smear the meat with mustard, and scatter the bacon pieces, and the chopped onion, over. Salt and pepper, and roll up from the narrow end.
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  #8   ^
Old Mon, May-09-16, 17:24
dex's Avatar
dex dex is offline
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Posts: 877
 
Plan: NSNG
Stats: 260/164/185 Female 64"
BF:
Progress: 128%
Location: Seattle
Default

This was one of my dad's favorites, and it was part of the regular rotation on the nights when he was in charge of making dinner when I was growing up. The military took him to Germany a couple of times, and I spent a chunk of my formative years there, as well.

I haven't had it in years. I may have to remedy that soon. Thanks for the recipe...and the memories!
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  #9   ^
Old Mon, May-09-16, 21:40
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Seejay Seejay is offline
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Posts: 3,025
 
Plan: Optimal Diet
Stats: 00/00/00 Female 62 inches
BF:
Progress: 8%
Default

oh duh! thanks
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