Side Pannel
Rinderrouladen (Beef Rolls)
Rinderrouladen (Beef Rolls)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Beef, German
Ingredients List
- 4 Sandwich or roll steaks; *
- 2 ts Mustard; dijon-style
- 1/2 ts Salt
- 1/4 ts Pepper
- 2 Pickles; **
- 2 oz Salt pork; ** or
- 2 Bacon; strips **
- 1 Onion; large, chopped
- 1/4 c Vegetable oil
- 1 1/2 c Beef broth; hot
- 4 Peppercorns
- 1/2 Bay leaf
- 1 tb Cornstarch
Directions
* 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.
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.
Tweet