| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Beef and po, German, Milwaukee j | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Bulk pork sausage |
| 2 | T | Chopped onion |
| 1/4 | c | Dry bread crumbs |
| 2 | lb | Beef eye-of-round, cut into |
| 8 slices | ||
| Salt and pepper to taste | ||
| 8 | Bacon | |
| 2 | T | Butter |
| 6 | White onions, halved | |
| 1/4 | c | Flour |
| 2 | 12 ounces each beer | |
| divided | ||
| 2 | t | Or cubes beef bouillon |
| 1 | lb | Button mushrooms, stemmed or |
| 1 package 12 ounces | ||
| fresh | ||
| mushrooms sliced or 1 | ||
| can | ||
| 8 ounces sliced | ||
| mushrooms | ||
| 2 | T | Chopped parsley |
INSTRUCTIONS
Combine sausage, onion and bread crumbs in bowl. Blend well. Remove silver skin from outside of meat slices. Pound meat slices to very thin, about 1/4-inch. Sprinkle with salt and pepper. Divide sausage mixture equally among beef slices. Shape sausage into long, thin roll. Place on one side of meat slice. Roll up beef to enclose sausage filling. Wrap a slice of bacon around each roll, then tie with string or secure with toothpicks. Brown rolls in butter in Dutch oven on medium heat, turning once. Drain fat. Add small white onions and saute with beef rolls until onions are browned. Blend flour with 1/2 cup beer. Pour mixture over meat, then add remaining beer. Add bouillon and stir to blend. Cover and simmer over low heat 1 1/2 to 2 hours or until beef is tender. Add mushrooms and parsley and simmer another 15 minutes. Remove meat rolls to platter. Skim excess fat from top of gravy. Spoon gravy over meat rolls. Makes 8 servings. Theoretically, Agnes Rubanka is retiring this month from Milwaukee Area Technical College's west campus after 27 1/2 years as a cooking instructor. There are plenty of great cooks in the world, and plenty of talented teachers.Rubanka, by all accounts, is a combination of both. Her student following is so loyal, classes fill months in advance. Someone literally has to die before a new student can get into some of her classes because the same students sign up each session Rubanka is known for her strudels, which intimidate most bakers because the dough must be stretched paper-thin with fingertips, and it easily tears. But anything baked is her forte. For years, she's had a large blue ribbon on her desk from a student, enblazoned: "Best Buns in Town." "If the yeast dies, you make a paste by dissolving more yeast in water, adding a pinch of sugar and flour. You put the paste in a bowl, take a glob of the 'dead' dough in the KitchenAid, and mix it all together. If you don't have a KitchenAid, spread the 'dead' dough thin on a table, put the paste on top and knead it in. "Then you cross your fingers and pray." This is one of Rubanka's all-time favorite recipes . Recipe by: Milwaukee Journal Sentinel/Rubanka Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward <[email protected]> on Nov 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4231
Calories From Fat: 2555
Total Fat: 279.9g
Cholesterol: 1156.5mg
Sodium: 2084.7mg
Potassium: 4827.1mg
Carbohydrates: 78.5g
Fiber: 4.9g
Sugar: 7.3g
Protein: 286.5g