Rouladen(Rolmups)

* Exported from MasterCook *

ROULADEN (ROLMUPS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Top Round Steak, 1/2" Thick
6 ts German Style Prepared
-Mustard
1/4 c Onion, Finely Chopped
6 sl Bacon
3 Dill Pickles, Rinsed In Cold
-Water
3 tb Vegetable Oil
2 c Water
1 c Celery, Coarsely Chopped
1/4 c Leeks,White Only, Thinly
-Sliced
1 tb Parsnip, Scraped, Finely
-Chopped
3 Sprigs Parsley
1 t Salt
1 tb Butter
2 tb Flour

Pound steak to 1/4" thick. Cut into 6 rectangular
pieces about 4 inches wide and 8 inches long. Spread
each with a teaspoon of mustard, sprinkle i with 2
teaspoons onion, and place a strip of bacon down the
center. Cut pickles in half lengthwise. Place one half
of a pickle across the short end of the rectangle.
Roll meat up jellyroll style around the pickle to form
a cylinder. Tie rolls at each end with kitchen cord.

On medium high setting, heat the vegetable oil in a
heavy 10 to 12 inch skillet. Add the beef rolls and
brown them on all sides, regulating the heat so they
color quickly and evenly without burning. Transfer the
rolls to a plate, pour the water into the skillet and
bring it to a boil, meanwhile scraping in any brown
particles clinging to the bottom and sides of the pan.
Add the celery, leeks, parsnips, parsley, and salt.
Return the beef rolls to the skillet. Cover, reduce
heat to low, and simmer for 1 hour, or until the meat
shows no resistance when pierced with a fork. Turn the
rolls once or twice during the cooking period.
Transfer the rolls to a heated platter, cover with
foil to keep them warm. while you make the sauce.

Strain the cooking liquid left in the skillet through
a fine sieve, pressing down hard on the vegetables
before discarding them. Measure the liquid, return it
to the skillet, and boil it briskly until it is
reduced to 2 cups. Remove from heat. Melt the butter
in a small saucepan over moderate heat, and when the
foam subsides sprinkle in the flour. Lower the heat
and cook, stirring constantly, until the flour turns a
golden brown. Be careful not to let it burn. Gradually
add the reduced cooking liquid, beating vigorously
with a whisk until the sauce is smooth and thick.
Taste for seasoning and return the sauce and the
rouladen to the skillet. Simmer over low heat only
long enough to heat the rolld through. Serve the rools
on a heated platter and pour the sauce over them.
Rouladen are often served with red cabbage and
dumplings or boiled potatoes. NOTES : I sometimes make
it as written, but often omit the parsnips, celery and
leek. I also have a heavier hand with the onion. This
recipe makes killer gravy for mashed potatoes.

Posted to MC-Recipe Digest V1 #1

From: Dianne Larson Ward <dianne@paccom.com>

Date: Wed, 04 Dec 1996 02:47:01 +0000



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