RINDERROULADEN

BEEF ROULADEN

4 beef slices (1/4” thick) 4 Rinderrouladen

1 pkg. frozen peas, slightly cooked 1 Packung gefrorene Erbsen,

leicht gekocht

Seasoned salt and pepper Salz und Pfeffer

Oregano Oregano

2 beef bouillon cubes 2 Rindsbouillon-Würfel

Chopped onion, to taste gehackte Zwiebel nach

Geschmack

1 8oz. can tomato sauce 1 Dose Tomatensoße (200 g)

¼ cup red wine ¼ Tasse Rotwein

Sprinkle meat with salt and pepper. Combine onions, peas and oregano for filling. Put filling on each Roulade and roll. Secure with toothpick. Brown and filled Rouladen in small amount of oil. Dilute bouillon in 2 cups hot water. Mix with tomato sauce. Pour over meat. Cover with wine. Add any extra filling, if desired. Simmer 1- 1-½ hours, basting meat occasionally with sauce.