Sunday, September 13, 2009
So I was glad I'd had the sense to start a supper way earlier -- one with the good sense to cook all by itself.
I've always called it rouladen. Thin (usually thinner than the pieces I had today) pieces of beef rolled up with bacon, chopped onions and a bit of dill pickle. Then cooked slowly with the gravy getting thickened a bit at the last minute.
A blend of various rices with mushrooms and sliced-off-the-cob corn serves as the side. A green salad topped with bits of bacon (I cooked up the pieces I didn't use in the rouladen) and we're set.