Rouladen Recipe
The Rouladen is an irresistible dish that is effortlessly prepared. Enjoy the Rouladen and let me know your views about the recipe.
Ingredients
| 3 slices topside steak, thinly cut | ||
| Dripping | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Carrot | 1 , chopped | |
| Stalk celery | 1 , chopped | |
| Beef Stock | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| black pepper | 1 | |
| 6 oz pork sausage mince or minced veal or pork | ||
| Onion | 1 Small, grated (STUFFING:) | |
| Parsley | 2 Tablespoon, chopped (STUFFING:) | |
| Salt | 1/2 Teaspoon (STUFFING:) | |
| black pepper | 1 (STUFFING:) | |
Directions
Trim fat from beef and flatten out between two pieces of clear plastic with a rolling pin or a meat cleaver.
Cut each slice in half and spread with German mustard.
To make stuffiing, mix all together.
Spread stuffing on each piece of beef.
Roll up and tie neatly with white string or strong thread.
Fry the roulades in dripping or oil in a heavy saucepan to brown all sides.
Remove roulades from pan and add onion, carrot and celery.
Saute over a reduced heat for 10 minutes.
Add stock and season with salt and pepper.
Return roulades to pan, cover and simmer gently for 1 1/2-2 hours or until beef is tender.
Place roulades on a hot serving dish, remove string or thread and serve.
Cut each slice in half and spread with German mustard.
To make stuffiing, mix all together.
Spread stuffing on each piece of beef.
Roll up and tie neatly with white string or strong thread.
Fry the roulades in dripping or oil in a heavy saucepan to brown all sides.
Remove roulades from pan and add onion, carrot and celery.
Saute over a reduced heat for 10 minutes.
Add stock and season with salt and pepper.
Return roulades to pan, cover and simmer gently for 1 1/2-2 hours or until beef is tender.
Place roulades on a hot serving dish, remove string or thread and serve.
Chef
