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German Beef Rouladen
April 17, 2010

This was very tasty, but after 40 years of cooking, I can't follow just one recipe & I'm always looking for shortcuts! That said, I used only about 1/2 strip of bacon (cut into small pieces) per roll. I also added a small (cut) dill pickle spear in each roll, which is the way I'd had this dish in Germany once. I saved myself the (5 minutes?!) of making the gravy per the recipe. Instead of adding beef stock, water & corn starch, I used a jar of Heinz fat-free beef gravy, 8 oz. of mushrooms and about a tablespoon of Dijon mustard & simmered covered for about an hour. I added the sour cream to the gravy just before serving and it was EXcellent! My husband would have eaten about 5, but I convinced him to have some more Brussels sprouts instead! I will make this again ... thanks, Debby!

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