European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Rinderrouladen (beef rolls)

Yield: 4 Servings

Ingredients:

• 4 ea Sandwich or roll steaks; *
• 2 ts Mustard; dijon-style
• 1/2 ts Salt
• 1/4 ts Pepper
• 2 ea Pickles; **
• 2 oz Salt pork; ** or
• 2 ea Bacon; strips **
• 1 ea Onion; large chopped
• 1/4 c Vegetable oil
• 1 1/2 c Beef broth; hot
• 4 ea Peppercorns
• 1/2 ea Bay leaf
• 1 tb Cornstarch

Instructions:

* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles Salt Pork or Bacon should be cut into long thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles salt pork (or bacon) and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps toothpicks or thread. Heat oil in a heavy saucepan add the steak roll and brown well on all sides about 15 minutes. Pour in hot beef broth peppercorns and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls discard clamps and arrange on a preheated platter. Blend cornstarch with a small amount of cold water stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.

Web Standards & Support: