Rinderrouladen (beef rools)
Last updated 6/12/2012 12:57:49 AM. Recipe ID 20467. Report a problem with this recipe.
Title: Rinderrouladen (beef rools)
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.
++++++++++++++++++ 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
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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