Rolaudins

By Melitta Patzold

• 2 lb thin cut milanesa beef
• mustard
• bacon
• salt
• pepper
• onion, thinly sliced
• beef bullion cubes

Thinly slice the onions w/ a mandolin.

  Lay out a piece of the thin cut beef.

Put a squirt of yellow mustard down the middle of the meat and spread around evenly.

Place 1 – 2 pieces of bacon on top of mustard.

Layer some sliced onions on top of the bacon.

Roll each rolaudin up, making sure onions stay inside.

Secure each rolaudin with a toothpick to make sure they don’t come unrolled.

Place in deep baking dish w/ lid.  Add enough water to go 3/4 of way up the rolaudin.

Crush 2 cubes of beef bullion cubes in your fingers and sprinkle over rolaudin and water.

Cover pan and bake for 2 1/2 hours at 350 degrees.  Remove rolaudin and thicken sauce w/ a mixture of cornstarch and water.

This is one of our all time favorite recipes.  I didn’t think I would like it b/c of the mustard, but you can’t taste the mustard at all when it’s all cooked.  Also, I usually don’t like onions, but they are so sweet and tender in this recipe and I love it.  The meat just falls apart and is so tender and amazing.  I usually request this for my special birthday dinner.