Side Pannel
Pikanta Oxrulader (Beef Stuffed W/anchovies and Onions)
Pikanta Oxrulader (Beef Stuffed W/anchovies and Onions)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Meat
Ingredients List
- 2 lb Steak; top round
- Salt & fresh ground pepper
- 4 tb Butter
- 4 tb Vegetable oil
- 1 c Onions; finely chopped
- 2 tb Flour
- 16 Flat anchovy fillets; washed
- -and dried
- 1/2 c Water
Directions
Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8" thick,
between 2 pieces of wax paper with a meat pounder, the flat of a cleaver or
bottom of a pot. Trim to the above size. Heat 1 tablespoon of butter with 2
tablespoons oil in a small skillet and saut”š the onions for 5 to 8 minutes
or until tender and golden. Remove from heat and stir in flour. Return to
heat and cook 1 or 2 minutes. Reserve 2 tablespoons of this roux for the
sauce. Sprinkle each slice of meat with salt and pepper and spread the
remaining roux evening over the meat. Lay 2 anchovy fillets on each slice,
roll them up securely and either tie with a loop of cord at each end or
fasten with a wooden toothpick inserted through the roll lengthwise. Heat
the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy
10-12" saut”š pan over moderate heat. When the foam subsides, add the
roulades, 4 at a time. Turn them with kitchen tongs to brown on all sides.
Arrange the browned roulades in a sinlge layer in a 2 - 2 1/2 quart
casserole or baking dish that has a cover. The preparation of the roulades
may be done in advance up to this point. Preheat the oven to 350øF. Deglaze
the pan by pouring in 1/2 cup of water and boiling for 1 or 2 minutes,
stirring to scrape up any bits clinging to the pan. Add the 2 tablespoons
of roux that you kept aside and cook over medium-high heat for 2 or 3 more
minutes, stirring briskly, until the sauce has thickened. Pour over the
roulades, cover and bake for 45 minutes. Serve the oxrulader with mashed
potatoes and gherkins or relish.
between 2 pieces of wax paper with a meat pounder, the flat of a cleaver or
bottom of a pot. Trim to the above size. Heat 1 tablespoon of butter with 2
tablespoons oil in a small skillet and saut”š the onions for 5 to 8 minutes
or until tender and golden. Remove from heat and stir in flour. Return to
heat and cook 1 or 2 minutes. Reserve 2 tablespoons of this roux for the
sauce. Sprinkle each slice of meat with salt and pepper and spread the
remaining roux evening over the meat. Lay 2 anchovy fillets on each slice,
roll them up securely and either tie with a loop of cord at each end or
fasten with a wooden toothpick inserted through the roll lengthwise. Heat
the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy
10-12" saut”š pan over moderate heat. When the foam subsides, add the
roulades, 4 at a time. Turn them with kitchen tongs to brown on all sides.
Arrange the browned roulades in a sinlge layer in a 2 - 2 1/2 quart
casserole or baking dish that has a cover. The preparation of the roulades
may be done in advance up to this point. Preheat the oven to 350øF. Deglaze
the pan by pouring in 1/2 cup of water and boiling for 1 or 2 minutes,
stirring to scrape up any bits clinging to the pan. Add the 2 tablespoons
of roux that you kept aside and cook over medium-high heat for 2 or 3 more
minutes, stirring briskly, until the sauce has thickened. Pour over the
roulades, cover and bake for 45 minutes. Serve the oxrulader with mashed
potatoes and gherkins or relish.
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