Rouladen (Rolmups)

INGREDIENTS

INSTRUCTIONS

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 #328
From: Dianne Larson Ward <dianne@paccom.com>
Date: Wed, 04 Dec 1996 02:47:01 +0000

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