Rinderrouladen – beef rolls


4 roll steaks (6 oz)
2 tsp mustard, dijon
1/2 tsp salt
1/4 tsp pepper, black
2 pickles; julienne
2 oz salt pork; julienne
1 lg onion; chopped
1/4 cup oil
1 1/2 cup beef broth; hot
4 peppercorns
1/2 bay leaf
1 tsp cornstarch

How to prepare

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 sm amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. Yield: 4 servings.

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