Rinderrouladen (beef rolls)
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Rinderrouladen (beef rolls)
  Beef    Rolls    German  
Last updated 6/12/2012 12:55:51 AM. Recipe ID 17843. Report a problem with this recipe.
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      Title: Rinderrouladen (beef rolls)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      4 ea Sandwich Or Roll Steaks; *
      2 t  Mustard; Dijon-style
    1/2 t  Salt
    1/4 t  Pepper
      2 ea Pickles; **
      2 oz Salt Pork; ** OR
      2 ea Bacon; Strips **
      1 ea Onion; Large, Chopped
    1/4 c  Vegetable Oil
  1 1/2 c  Beef Broth; Hot
      4 ea Peppercorns
    1/2 ea Bay Leaf
      1 T  Cornstarch
 
  *    Sandwich or roll steaks should weigh about 6 oz each. **
  Pickles, Salt Pork or Bacon should be cut into long thin strips.
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  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.
 




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Recipe ID 17843 (Apr 03, 2005)

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