Rinderrouladen (Beef Rolls)
Yield
4 servingsPrep
15 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
roll steaks
or sandwich, about 6 ounces each |
* |
| 2 | teaspoons |
dijon mustard
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
pickles, dill
cut in long strips |
|
| 2 | ounces |
salt pork
or 2 bacon strips, cut in long strips |
|
| 1 | each |
onions
large, chopped |
|
| ¼ | cup |
vegetable oil
|
|
| 1 ½ | cups |
beef stock
hot |
|
| 4 | each |
peppercorns
|
*
|
| ½ | each |
bay leaves
|
*
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
roll steaks
or sandwich, about 6 ounces each |
* |
| 1E+1 | ml |
dijon mustard
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
pickles, dill
cut in long strips |
|
| 57.8 | ml/g |
salt pork
or 2 bacon strips, cut in long strips |
|
| 1 | each |
onions
large, chopped |
|
| 59 | ml |
vegetable oil
|
|
| 355 | ml |
beef stock
hot |
|
| 4 | each |
peppercorns
|
*
|
| 0.5 | each |
bay leaves
|
*
|
| 15 | ml |
cornstarch
|
|
Directions
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.
