Side Pannel
Rindsrouladen
Ingredients List
- 4 Thin slices beef; cut from
- -shoulder
- 4 sl Bacon; chopped
- 1 Onion; chopped
- 1 tb Parsley
- 1 tb Prepared mustard
- Flour for dredging
- 2 tb Butter
- 1/2 c Beef stock
- 1/4 c Red wine
- 4 Spears sour pickle;
- -(optional)
Directions
SAUCE
1 tb Flour
2 tb Cream
2 tb Beef stock
Salt; pepper, paprika to
-taste
Pound beef slices and rub with salt and pepper. Chop bacon, onion and
parsley and mix with mustard. Spread mixture on beef; add pickle, if
desired and roll up tightly. Tie with string.
Dredge rolls in flour and brown all sides in butter. Add stock and wine;
cover and braise for 1 hour. Liquid should evaporate. Turn rolls again;
remove from pan and remove string. Place on HOT platter while making Sauce.
To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper
and paprika to taste and beef stock. Stir until thickened and pour over
meat.
Faculty
busted by sooz
1 tb Flour
2 tb Cream
2 tb Beef stock
Salt; pepper, paprika to
-taste
Pound beef slices and rub with salt and pepper. Chop bacon, onion and
parsley and mix with mustard. Spread mixture on beef; add pickle, if
desired and roll up tightly. Tie with string.
Dredge rolls in flour and brown all sides in butter. Add stock and wine;
cover and braise for 1 hour. Liquid should evaporate. Turn rolls again;
remove from pan and remove string. Place on HOT platter while making Sauce.
To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper
and paprika to taste and beef stock. Stir until thickened and pour over
meat.
Faculty
busted by sooz
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