Beef Rouladen

PRINT

Author: Laura Kirkley

Serve meat with mashed potatoes (Spatzle, potatoe dumplings or boiled potato), sauce and red cabbage.

Serves: 6

INGREDIENTS

6 slices, top round steak (about 1.5 pounds)
1 medium, onion – finely chopped
2 tablespoons, dill pickle – diced
2 tablespoons, Dijon mustard
1/2 slice, raw bacon – diced
il Fustino Mission Reserve Organic EVOO
salt and freshly ground pepper

For Sauce:
1 medium, carrot – finely chopped
1 stalk, celery – finely chopped
2 cups, beef stock or broth
1 medium, onion – finely chopped
2 slices, bacon – diced
1 cup, red wine
1 tablespoon, cornstarch, diluted in cold water – diluted in cold water

METHOD

  1. Pound meat and sprinkle with salt and pepper.
  2. Saute one chopped onion in olive oil over medium heat until golden. Mix with pickles and raw bacon.
  3. Paint each slice of beef with mustard. Layer with mixture of onion, pickle and bacon. Roll up and secure with a toothpick or tie with butcher’s string.
  4. In deep frying pan, saute beef on all sides in olive oil over medium-high heat until browned. Remove Rouladen from pan to a warm platter.
  5. Add the chopped vegetables for the sauce and the bacon to the pan. Stir and brown for approximately 2 or 3 minutes.
  6. Add wine and reduce to half.
  7. Add stock/broth, return Rouladen to pan. Braise in preheated 300 degree oven for approximately 1 1/2 hours or until the meat is tender.
  8. Remove the meat and strain the sauce.
  9. Return sauce to original pan and place over medium on stove top. Thicken sauce with cornstarch mixture.
  10. Once sauce to thicken return Rouladen to pan and heat.
  11. Serve immediately
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s