Pikanta oxrulader (beef stuffed w/anchovies &
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Pikanta oxrulader (beef stuffed w/anchovies &
  Beef    Swedish  
Last updated 6/12/2012 1:17:58 AM. Recipe ID 48604. Report a problem with this recipe.
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      Title: Pikanta oxrulader (beef stuffed w/anchovies &
 Categories: Swedish, Meats, Main dish
      Yield: 4 Servings
      2 lb Steak; top round
           Salt & fresh ground pepper
      4 tb Butter
      4 tb Vegetable oil
      1 c  Onions; finely chopped
      2 tb Flour
     16    Flat anchovy fillets; washed
           -and dried
    1/2 c  Water
  Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8"
  thick, between 2 pieces of wax paper with a meat pounder, the flat of
  a cleaver or bottom of a pot. Trim to the above size. Heat 1
  tablespoon of butter with 2 tablespoons oil in a small skillet and
  sauté the onions for 5 to 8 minutes or until tender and golden.
  Remove from heat and stir in flour. Return to heat and cook 1 or 2
  minutes. Reserve 2 tablespoons of this roux for the sauce. Sprinkle
  each slice of meat with salt and pepper and spread the remaining roux
  evening over the meat. Lay 2 anchovy fillets on each slice, roll them
  up securely and either tie with a loop of cord at each end or fasten
  with a wooden toothpick inserted through the roll lengthwise. Heat
  the remaining 3 tablespoons of butter and 2 tablespoons of oil in a
  heavy 10-12" sauté pan over moderate heat. When the foam subsides,
  add the roulades, 4 at a time. Turn them with kitchen tongs to brown
  on all sides. Arrange the browned roulades in a sinlge layer in a 2 -
  2 1/2 quart casserole or baking dish that has a cover. The
  preparation of the roulades may be done in advance up to this point.
  Preheat the oven to 350°F. Deglaze the pan by pouring in 1/2 cup of
  water and boiling for 1 or 2 minutes, stirring to scrape up any bits
  clinging to the pan. Add the 2 tablespoons of roux that you kept
  aside and cook over medium-high heat for 2 or 3 more minutes,
  stirring briskly, until the sauce has thickened. Pour over the
  roulades, cover and bake for 45 minutes. Serve the oxrulader with
  mashed potatoes and gherkins or relish.

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Recipe ID 48604 (Apr 03, 2005)

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