Homemade Rolled Steak Recipe
Ingredients
| 1 1/2—2 lb. stewing steak about 3/4 in. thick, cut in 1 piece | ||
| 6-8 oz. veal forcemeat | ||
| Fat | 1 1/2 Ounce | |
| 1 pt. stock or water | ||
| Flour | 1 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wipe and trim the meat and flatten it with a rolling-pin.
Season the forcemeat well, spread it on the meat, and roll up tightly and tie securely.
Heat the fat in a saucepan until very hot and fry meat quickly until the whole surface is browned.
Add the hot stock or water, cover closely and cook very slowly for about 2 hr When ready, place the meat on a hot dish.
Thicken the gravy with the flour which has been blended to a smooth paste with a little cold stock or water and boil for 4 min.
Season to taste, strain and pour some over the meat.
Serve the remainder separately.
If preferred, the roll may be baked in a moderate oven (350° F., Gas 4) in which case it must be well basted with stock or fat.
Season the forcemeat well, spread it on the meat, and roll up tightly and tie securely.
Heat the fat in a saucepan until very hot and fry meat quickly until the whole surface is browned.
Add the hot stock or water, cover closely and cook very slowly for about 2 hr When ready, place the meat on a hot dish.
Thicken the gravy with the flour which has been blended to a smooth paste with a little cold stock or water and boil for 4 min.
Season to taste, strain and pour some over the meat.
Serve the remainder separately.
If preferred, the roll may be baked in a moderate oven (350° F., Gas 4) in which case it must be well basted with stock or fat.
Chef
