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Рецепт Oktoberfest Beef Rouladen
by Global Cookbook

Oktoberfest Beef Rouladen
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  Порций: 4

Ингредиенты

  • 4 x 6 ounce very thin beef, steaks, flank steak, or possibly, top butt
  • 1 Tbsp. German or possibly Dijon mustard
  • 2 lrg dill pickle, cut in half lengthwise
  • 1 x onion, sliced, very, thinly, into rings
  • 4 x strips bacon
  • 1/2 c. red wine
  • 1 1/2 c. beef broth
  • 1 x bay leaf
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

Инструкции

  1. Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions proportionately onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or possibly so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or possibly two or possibly butchers string. Repeat with the remaining three steaks.
  2. Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot which's just big sufficient to hold all four in a single layer. Brown proportionately on all sides. Use additional oil if needed and when done throw away all the oil.
  3. Add in the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hrs or possibly till tender. When done a thin knife blade should meet no resistance when poked into the meat.
  4. Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth till it thickens. Adjust the seasoning to taste. Serve immediately.
  5. I first tasted this dish in Chef Eric Mulder's kitchen at the Concordia Club in Kitchener, Ontario during the Oktoberfest. He pointed out which it's simply a German beef roll and which its distinctive sweet and sour flavour is very common in Bavarian cooking. I'm glad it is because it sure tastes good!
  6. Timing hints: It will take about an hour's work followed by two hrs or possibly so of cooking to prepare this dish. It may be braised several days in advance then cooled in the broth and finished just before serving. It goes very well with mashed potatoes which have a touch of nutmeg in them.