Monday, October 25, 2010


By Melitta Patzold

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

IMG_9020Thinly slice the onions w/ a mandolin.

IMG_9017  Lay out a piece of the thin cut beef.

IMG_9021 Put a squirt of yellow mustard down the middle of the meat and spread around evenly.

IMG_9022 Place 1 – 2 pieces of bacon on top of mustard.

IMG_9024Layer some sliced onions on top of the bacon.

IMG_9025 Roll each rolaudin up, making sure onions stay inside.

IMG_9026 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.

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