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Braised Beef Rolls (rouladen) Recipe

   
 

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     Braised Beef Rolls (rouladen)

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
8 slices bacon
4 pieces top round steak 1/2" thick (3 lbs.)
4 tsp. prepared mustard
1 medium onion, finely chopped (1/2 cup)
4 medium-size dill pickles, finely chopped (1/2 cup)
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 cup dry red wine
1 envelope or tsp. instant beef broth
 
1-1/2 cups boiling water
1/2 tsp. salt
1/8 tsp. pepper
3 sprigs parsley
1 Tbsp. butter or margarine
1 Tbsp. flour

Instructions
Cook bacon in Dutch oven or heavy kettle until almost crisp, drain; chop coarsely. Pour off bacon fat; measure 2 Tbsp. back into Dutch oven.
Pound steak to 1/4" thickness. Spread with mustard; sprinkle evenly with bacon, onion and pickle, roll up from narrow end and tie each roll firmly in 2 places with string.
Heat reserved bacon fat in Dutch oven; brown rolls well on all sides. Remove. Saute celery and carrots in same pan; add red wine. Dissolve broth in boiling water and stir into wine mixture with salt, pepper and parsley. Return rolls to Dutch oven; cover. Bring to boiling, lower heat; simmer 1-1/2 to 2 hours or until meat is tender when pierced with a 2-tined fork. Remove rolls to a serving platter and keep warm. Strain liquid through a sieve, pressing vegetables through with a wooden spoon or whirl in a blender. Measure; skimming fat if necessary. Return liquid to pan; boil rapidly to reduce to 2 cups. Melt butter or margarine; stir in flour; heat until bubbly. Add liquid; cook, stirring constantly, over medium heat until sauce thickens and bubbles.
Remove strings from rolls; slice each into 3 pieces. Serve sauce separately.


Originally Submitted
3/25/2008





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