Roladen

Roladen Recipe


10 very thinly sliced pieces of beef.

1 onion cut into thin slices that are about 3 inches in length

3 pickles sliced lengthwise first in half then in thirds so that you have 6 lengths from each pickle.

if you want to get fancy you can also add tomato cut lengthwise and/or bacon slices.

1 t. salt
1/4 t. pepper
1/2 t. your favorite seasoning salt
2 t. tomato paste (not required)

Pound the 10 slices of beef to make them thin enough and large enough to stuff.


Put filing (a couple slices onion, pickle and if desired tomato and bacon) on roladen and roll and sprinkle on all spices. Quick fry to seal, starting at seams. If you don't feel comfortable with your frying skills, use a toothpick to seal and then fry to brown. Count your toothpicks so that you know how many are to be removed!!

Place roladen in good baking dish, or use crockpot. Add enough water to halfway cover the meat. Add leftover onion to water. Also add a couple cloves of garlic, or one clove if you press it. Add 2 beef boullion cubes or about 1 t. beef paste. Add 2 t. tomato paste to liquid. Add about 1 t salt and 1/4 t. black pepper. Cook at 350 about 2 hours. With crockpot, low all day, but add one extra cup water. Check to make sure the water doesn't evaporate, add water if necessary. Maintain about 1 1/2 cups water for gravy. When I am done I usually have half the liquid I started.

When roladen are finished. Put gravy in heavy saucepan and set roladen aside. Turn on stove and bring to a boil.

In a cup add 1/2 cup cold water and about 2 T. flour. Mix with fork until fairly smooth. When gravy boils add this to the gravy to thicken it up. Boil for about a minute. If you don't boil it long enough the gravy will taste of flour. Add more salt to taste.