TASTY
BEEF RECIPE DISHES
BEEF ROLLS RECIPE
(Rouladen)
1.25
kg (21/2 lb.) topside steak
French
mustard
3
small carrots
3
small dill cucumbers
3
medium onions
3
oz. smoked speck
2
tablespoons oil
30
g (1 oz.) butter
1-cup
hot water
11/2
tablespoons corn flour
3
tablespoons water, extra
1/2-cup
cream
Salt,
Pepper
1
tablespoon chopped parsley
Cut
six thin slices of steak, each weighing around 185 g (6 oz.) and pound them
thinly.
Spread
1 teaspoon of French mustard over each slice and sprinkle with salt and
pepper.
Cut
carrots, dill cucumbers and slice into thin strips, the width of the steak
pieces.
Chop
onions finely.
Divide
these ingredients over the center of each steak then roll up and secure with
wooden sticks.
Heat
butter and oil in the pan and add steak rolls, brown well on all sides then
remove from pan.
Add
hot water to pan, stir well so that all the brown pan drippings are
incorporated into the gravy.
Return
the rolls to pan, cover and cook gently, turning occasionally until tender for
approximately 2 hours.
Add
more water to pan during cooking, as it evaporates.
Remove
steaks from pan when cooked.
Add
more water to pan to make 2 cups of liquid.
Bend
corn flour with extra water and add to pan; stir until gravy boils.
Stir
in cream and bring back to boil.
Season
with salt and pepper and add chopped parsley.
Return
rolls to pan to simmer for 10 minutes.
Serve
rolls with sauce spooned over, or serve sauce separately.
6
Servings.
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