rinderrouladen (beef rools)

Categories
Aust/german
Meats
Yield
4 servings
MeasureIngredient
4 eaches Sandwich Or Roll Steaks; *
2 teaspoons Mustard; Dijon-style
½ teaspoon Salt
¼ teaspoon Pepper
2 eaches Pickles; **
2 ounces Salt Pork; ** OR
2 eaches Bacon; Strips **
1 each Onion; Large, Chopped
¼ cup Vegetable Oil
1½ cup Beef Broth; Hot
4 eaches Peppercorns
½ each Bay Leaf
1 tablespoon Cornstarch

* 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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