member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Stuffed Beef Rolls in Sauerbraten Gravy


    Source of Recipe


    Internet

    List of Ingredients




    One 3 pound rum roast
    1 medium size onion, finely chopped (1/2 c.)
    1/2 cup of finely chopped celery
    1/2 cup of finely chopped carrots
    1/2 cup of vegetable oil
    6 cups of fresh bread cubes (12 slices)
    2 teaspoons of salt
    1/4 teaspoon of pepper
    1/2 teaspoon of leaf thyme, crumbled
    1/3 cup of all-purpose flour
    1 1/2 cup of red wine vinegar
    1 1/2 cup of water
    One 13 3/4 ounce can of beef broth
    2 tablespoons of light brown sugar
    1 bay leaf
    6 whole allspice
    12 peppercorns
    6 whole cloves
    4 gingersnaps, crushed

    Cut meat into 12 even pieces; pound to 1/4 inch thickness. Saute onion, celery, and carrot in 1/4 cup of oil in a large skillet; turn into a large bowl. Add bread cubes, salt, pepper, and thyme; mix until bread cubes are thoroughly moistened. Place 1/3 cup stuffing on each piece of meat; roll up, jelly-roll fashion; secure with wooden picks. Dredge in flour. Brown beef rolls, a few at a time, in remaining 1/4 cup oil in a large skillet; remove to plate when browned. Drain off pan drippings. Stir in vinegar, water, beef broth, and brown sugar. Add bay leaf, allspice, peppercorns, and cloves tied in a small piece of cheesecloth. Bring mixture to boiling. Return beef rolls to skillet; cover. Lower heat. Simmer 1 hour or until tender when pierced with a fork. Remove spice bag; stir in gingersnaps.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |