Dr Oetker's Rouladen

Title:
Dr Oetker's Rouladen

Yield:
4 Servings

Categories:
Beef,
German




Ingredients:





     8    Beef, thin slices


     1 ts Cornstarch


          Mustard, prepared


     1 ts Paprika


     4 oz Bacon, uncooked; diced


     1 c  Tomato puree


   1/2 c  Onion; diced


     1 tb Lemon juice


     8 tb Oil


          Sour cream; (optional)


     1 c  ;Water, boiling


          Creme fraiche; (optional)






 Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is


 best to cut the meat WITH the grain of the meat, so the slices will hold


 together. Pound the slices lightly to flatten and tenderize them. Brush


 lightly with prepared mustard. Then sprinkle the slices with salt and


 freshly ground black pepper to taste. In a small bowl mix together the


 diced bacon and diced onions.  Spread the mixture on the meat slices. Then,


 starting at the narrow end, roll up the meat slices and secure them with


 skewers, toothpicks, or string.


 


 Heat the oil in a heavy pot.  Brown the rolls well in the oil. Add about 1


 cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise


 gently until done, about 2 to 2-1/2 hours. Add water as needed to keep


 level fairly constant.  When the meat is cooked, remove the rolls to a hot


 plate and thicken the gravy with corn starch and season to taste. The sauce


 may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or


 creme fraiche.


 


 Serve this with a potato or pasta dish.


 


                                     --- per Mike Avery


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini