LOCAL FLAVOUR: Volunteer’s favourite

 Kathe Bodden learned this beef recipe 50 years ago from a saleswoman at a butcher shop in Cologne, Germany. -
Kathe Bodden learned this beef recipe 50 years ago from a saleswoman at a butcher shop in Cologne, Germany.
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North Delta’s Kathe Bodden says when she wants to impress someone with her cooking skills, this recipe never fails. The long-time volunteer with the Kennedy Seniors Recreation Centre (15 years) learned it more than 50 years ago from a saleswoman in a butcher shop in Cologne, Germany, her home at the time.

“Every time I make it, I can still hear her saying, ‘you must cut the onions very thin’,” she says.

Beef Rouladen (meat rolls)


four beef rouladen – thin slices cut from inside round

four slices of back bacon

prepared mustard

1/2 lb. ground pork

salt and pepper

2 onions, finely sliced


Spread one side of each rouladen with mustard.

Sprinkle with salt and pepper.

Place back bacon slices on top of that, followed by onion slices (don’t use all the onions – you will need some to give flavour to the gravy).

Divide ground pork into four portions and add to each rouladen.

Roll up the meat and fasten securely with 2-3 toothpicks.

Brown the rouladen with the other onion slices in melted butter in an “good heavy iron pot” turning the meat frequently to ensure even browning.

You can use the same pot for the next step if it has a lid and fits in your oven.

Bodden usually transfers the onions and the rouladen into a roasting pan with a lid.

Half-cover the rouladen with water or beef consumme and put on lid.

Bake in oven at 350 degrees F for 50 minutes, or until meat is tender.

Turn down to 325 degrees F for another 45 minutes.

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