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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces. | 2. Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink. | 3. In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well. | 4. Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll. | 5. Wrap a piece of bacon around the roll and tie with string. Dredge in flour. | 6. Any leftover filling can be added to the sauce. | 7. Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen. | 8. Combine beef stock, wine, tomato pureé and leftover filling and add to the pan. | 9. Cook, covered, for about 1 1/2 hours or until meat is tender. | 10. Remove rouladen to a warm platter and discard string. | 11. Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes. | 12. Pour gravy over rouladen and serve with spaetzle or riced potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2 1/2	lb	sliced round	1394.0032	0.0	245.2539	38.4201
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
rye breadcrumb	1/2	cup		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
marjoram	1/4	teaspoon		0.4065	0.0908	0.019	0.0106
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
dijon mustard	2 -3	tablespoons		-	-	-	-
dill pickle	2		cut	34.32	6.8926	1.43	0.858
bacon	7 -8	slices	cut	0.0	0.0	0.0	0.0
flour				-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
red wine	1/2	cup		-	-	-	-
tomato puree	1/2	cup		47.5	11.225	2.0625	0.2625
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

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