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Rinderrouladen (Beef Rools) |
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Rinderrouladen (Beef Rools) - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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4
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Sandwich Or Roll Steaks, * |
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2 tsp
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Mustard, Dijon-style |
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1/2 tsp
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Salt |
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1/4 tsp
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Pepper |
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2
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Pickles, ** |
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60 g
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Salt Pork, ** OR |
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2
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Bacon, Strips ** |
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1
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Onion, Large, Chopped |
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1/4 cup
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Vegetable Oil |
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1 1/2 cup
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Beef Broth, Hot |
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4
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Peppercorns |
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1/2
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Bay Leaf |
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1 tsp
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Cornstarch |
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| Method: |
* 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.
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| Rating: 5 |
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