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Roulades from Kiel




Source of Recipe


the web


Recipe Introduction


German


List of Ingredients




4 beef roulades (beef tenderloin cut into strips about 8 inches long, 2 inches wide, and ½ inch thick)
German-style mustard
2 cups of beef broth
1 tbsp of tomato paste
2 cups of heavy cream (plain yoghurt may be substituted)
salt and pepper
½ lb of ground pork
1 medium egg
1 small onion
2 slices of white bread
¼ pound of dried prunes
1 large apple


Recipe



Spread mustard thinly onto the slices of meat. To make the filling, mix the ground pork with the egg, the finely chopped onion, and the bread that has been soaked in water and squeezed dry. Add salt and pepper to taste. Cut the prunes and the apple into small pieces and mix with the rest.

Spread the filling on top of the mustard on the roulades, roll up the meat, tie with string or fasten with a skewer, and sear briefly in shortening. Add beef broth and stir in tomato paste. Let simmer for 45 minutes on medium heat. Add cream to the stock, pour over roulades, and let everything simmer for another 30 minutes. Remove roulades and take off string or remove skewers. Let the gravy simmer for another 5 minutes. Then add salt and pepper to taste and pour gravy over the roulades.