Rinderrouladen - Beef Rolls
Categories: German, Meat, Beef, Euro, Beef, Main dish
Yield: 4 Servings
4 ea Skirt steaks
2 ts Mustard Dijon-style
Salt & pepper to taste
2 ea Dill pickles chopped
2 ea Bacon strips chopped
1 ea Onion Chopped
1/4 c Corn Oil
1 1/2 c Beef broth hot
4 ea Peppercorns whole
1 ea ea Bay Leaf
1 tb Cornstarch
Lay steaks on a flat surface.
Spread each with mustard then sprinkle with salt & pepper.
Divide pickles, bacon & onion between your steaks equally.
Roll up steaks jelly-roll fashion then secure with toothpicks or butcher's twine
Heat oil in a heavy pan then add your steak roll.
Brown well on all sides.
Pour in hot beef broth, peppercorns & bay leaf.
Cover then simmer for 75-90 mins.
Remove beef rolls then remove toothpicks or twine.
Arrange on a heated platter.
Blend cornstarch with a small amount of cold water.
Stir into gravy th bnring to a boil.
Boil until gravy is thick & bubbly.
Adjust seasonings th nserve over meat.
ORIGIN: Chef Hans Jungefeldt, Norderstedt-Germany, circa 1999