RINDERROULADEN (BEEF ROOLS)

      Title: RINDERROULADEN (BEEF ROOLS)
  Categories: German, Meats, Main dish
       Yield: 4 Servings
  
       4 ea Sandwich Or Roll Steaks; *
       2 ts Mustard; Dijon-style
     1/2 ts Salt
     1/4 ts Pepper
       2 ea Pickles; **
       2 oz Salt Pork; ** OR
       2 ea Bacon; Strips **
       1 ea Onion; Large, Chopped
     1/4 c  Vegetable Oil
   1 1/2 c  Beef Broth; Hot
       4 ea Peppercorns
     1/2 ea Bay Leaf
       1 tb 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]