*  Exported from  MasterCook  *
 
                             ROULADEN (ROLMUPS)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Top Round Steak, 1/2″ Thick
    6       ts           German Style Prepared
                         -Mustard
      1/4   c            Onion, Finely Chopped
    6       sl           Bacon
    3                    Dill Pickles, Rinsed In Cold
                         -Water
    3       tb           Vegetable Oil
    2       c            Water
    1       c            Celery, Coarsely Chopped
      1/4   c            Leeks,White Only, Thinly
                         -Sliced
    1       tb           Parsnip, Scraped, Finely
                         -Chopped
    3                    Sprigs Parsley
    1       t            Salt
    1       tb           Butter
    2       tb           Flour
 
   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 #1
   
   From: Dianne Larson Ward <dianne@paccom.com>
   
   Date: Wed, 04 Dec 1996 02:47:01 +0000
  
 
 
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