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.
