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beef styled onions bacon pickles vegetable oil water celery Leeks white only parsnips scraped parsley salt butter flour
Viewed: 37 - Published at: 3 years agoIngredients
- 3 pounds beef, round steak 1/2 inch thick
- 6 teaspoons prepared mustard german styled
- 1/4 cup onions finely chopped
- 6 slices bacon
- 3 each pickles, dill rinsed in cold water
- 3 tablespoons vegetable oil
- 2 cups water
- 1 cup celery coarsely chopped
- 1/4 cup leeks white only, thinly sliced
- 1 tablespoon parsnips scraped, finely chopped
- 3 Sprigs parsley leaves
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons flour, all-purpose
Method
- Pound steak to 1/4 inch thick.
- Cut into 6 rectangular pieces about 4 inches wide and 8 inches long.
- Spread each with a teaspoon of mustard, sprinkle with 2 teaspoons onion, and place a strip of bacon down the center.
- Cut pickles in half lengthwise.
- Place one half of a pickle across the short end of the rectangle.
- Roll meat up jellyroll style around the pickle to form a cylinder.
- Tie rolls at each end with kitchen cord.
- On medium high setting, heat the vegetable oil in a heavy 10 to 12 inch skillet.
- Add the beef rolls and brown them on all sides, regulating the heat so they color quickly and evenly without burning.
- Transfer the rolls to a plate, pour the water into the skillet and bring it to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.
- Add the celery, leeks, parsnips, parsley, and salt.
- Return the beef rolls to the skillet.
- Cover, reduce heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork.
- Turn the rolls once or twice during the cooking period.
- Transfer the rolls to a heated platter, cover with foil to keep them warm, while you make the sauce.
- Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them.
- Measure the liquid, return it to the skillet, and boil it briskly until it is reduced to 2 cups.
- Remove from heat.
- Melt the butter in a small saucepan over moderate heat, and when the foam subsides sprinkle in the flour.
- Lower the heat and cook, stirring constantly, until the flour turns a golden brown.
- Be careful not to let it burn.
- Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick.
- Taste for seasoning and return the sauce and the rouladen to the skillet.
- Simmer over low heat only long enough to heat the rolld through.
- Serve the rools on a heated platter and pour the sauce over them.
- Rouladen are often served with red cabbage and dumplings or boiled potatoes.
