Stuffed Beef Rolls
List of Ingredients
4 slices top or bottom round, 6 ounces each
2 teaspoons strong mustard
Freshly ground black pepper
8 slices medium-lean bacon
2 large gherkins or dill pickles, halved lengthwise
Salt
1-2 tablespoons flour
2 tablespoons lard or vegetable oil
2 medium onions, finely chopped
1 to 1 1/2 cups beef stock
1 large carrot, peeled and diced
1 teaspoon cornstarch
Recipe
1. Lay beef slices out flat and thinly coat with mustard. Sprinkle
with pepper. Place 2 strips bacon on each slice, then a pickle or
gherkin. Roll up tight. Keep from unrolling with cooking twine or
poultry skewers. Sprinkle lightly with salt and pepper and coat beef
rolls in flour.
2. Heat lard in large stew pot. Saut onions until translucent. Add
beef rolls, browning them well on all sides. Pour in 1 cup beef
stock, add carrot, cover and braise over moderate heat for 2 hours.
You may want to add a little more stock occasionally.
3. Remove beef rolls from broth. Stir cornstarch in a little cold
water; add this to cooking liquid and bring to a boil. Gravy can be
strained, but it is not necessary.
Per serving: 465 calories, 41 g protein, 9 g carbohydrates, 29 g fat,
116 mg cholesterol, 1,304 mg sodium, 2 g fiber. Calories from fat: 56
percent.
Serves 4
From "The New German Cookbook." Posted by Jamie Rahm on Meat-Lovers@YahooGroups.com
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