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| Beef Rouladen |
| Serves 6 |
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| Ingredients for Beef Rouladen |
1 lb Sirloin Steak
cup Yellow Mustard
6 pcs Bacon, good quality
1 ea Yellow Onion,
medium cut in 1/2 and sliced 1/4
3 ea Carrots,
cut into 1/4”x1/4”x3” sticks (at least 6)
3 ea Parsnips,
cut into 1/4”x1/4”x3” sticks (at least 6)
4 ea Dill Pickle Spears
1/2 cup Vegetable Oil
Water or Broth, as needed
1 cup German Riesling Wine
Salt & Pepper, to taste
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| Method for Beef Rouladen |
• Slice meat into 4 thin slices and then pound out
until 1/4 in thick, or about 5x7 in size.
• Cover meat with a layer of mustard and then
season with salt and pepper
• Across the center of the meat place a couple slices
of onion, enough carrot, parsnips, and bacon to
cover the length of the meat, and a pickle spear.
• Roll the meat into a long tube with all of the vegetables
in the center, and then secure with toothpicks.
• Heat oil in a large pan, add the meat browning
the sides evenly, then set aside to rest.
• Place rolls in a large baking dish with hot water or
broth half way up the side of the meat, cover and
cook in a 350 degree oven for 11/2 hours, or until
center reaches a temperature of 155 degrees.
• Remove the meat from pan, cover and set aside.
• Place the pan juices in a pot and bring to a soft
boil, add wine and reduce by half, adjust seasoning
and strain.
• Slice the meat and serve with Potato Dumplings,
braised red cabbage and sauce.
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