Bavarian Beef Rouladen   Short cuts for larger quantities

Ingredients:

Ingredients like in the original recipe, with the amounts increased accordingly.

Chop all the onions and the pickles.

Use a larger work surface and cover with a new cut open plastic bag, for sanitation and easier clean up.  Lay out as many of the meat slices as you can fit on the plastic.

Follow the steps from the previous recipe.  Once rouladen are rolled prepare an oven proof roaster and a frying pan.

Add some oil to the frying pan and brown as many rouladen as you can fit into the pan, but with enough room so that you can still turn them..

Once nicely browned on all sides transfer meat to roaster.

Add water, some prepared mustard and some granulated beef bouillon to pan and de-glaze.

Pour juice from pan over rouladen in roaster and fry the next batch.

To speed it up even more use a second frying pan.

For the rest of the instruction go back to the original recipe.

Little hint for browning: The browner the rouladen, the darker the gravy, but do not burn them while browning!