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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay the cutlets on a flat surface. | 2. Spread each one with mustard, then sprinkle with salt and pepper. | 3. Divide the pickles, bacon and onion evenly between the cutlets. | 4. Roll up jelly roll style and secure with wooden toothpicks. | 5. Heat the oil in a large saucepan; add the rouladen and brown well on all sides. | 6. Pour in the broth and add the peppercorns and bay leaf. | 7. Cover, simmer for 1 hour and 20 minutes. | 8. Remove the rouladen. | 9. Keep warm. | 10. Blend the cornstarch with the cold water and add to the broth in the pan. | 11. Bring to a boil and cook until thick and bubbly. | 12. Stir in the sour cream and heat through. | 13. Adjust the seasonings and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef cutlet each	4			-	-	-	-
dijon mustard	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
dill pickle	2		chopped	32.4	6.507000000000001	1.35	0.81
bacon	2	slices	cut	233.52	0.7168	7.0672	22.2264
onion	1		chopped	60.0	14.01	1.65	0.15
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792
peppercorn	4			100.76799999999999	0.6253	0.2144	10.9701
bay leaf	1			-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cold water	1/4	cup		0.0	0.0	0.0	0.0
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.