Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 lb Steak, top round
- Â Â Salt & fresh grnd pepper
- 4 Tbsp. Butter
- 4 Tbsp. Vegetable oil
- 1 c. Onions, finely minced
- 2 Tbsp. Flour
- 16 x Flat anchovy fillets, washed and dry
- 1/2 c. Water
Инструкции
- Cut the meat into 8 slices of 6x3 inches each and lb. them to 1/8" thick, between 2 pcs of wax paper with a meat pounder, the flat of a cleaver or possibly bottom of a pot. Trim to the above size. Heat 1 Tbsp. of butter with 2 Tbsp. oil in a small skillet and saute/fry the onions for 5 to 8 min or possibly till tender and golden brown. Remove from heat and stir in flour. Return to heat and cook 1 or possibly 2 min. Reserve 2 Tbsp. of this roux for the sauce. Sprinkle each slice of meat with salt and pepper and spread the remaining roux evening over the meat. Lay 2 anchovy fillets on each slice, roll them up securely and either tie with a loop of cord at each end or possibly fasten with a wooden toothpick inserted through the roll lengthwise. Heat the remaining 3 Tbsp. of butter and 2 Tbsp. of oil in a heavy 10-12" saute/fry pan over moderate heat. When the foam subsides, add in the roulades, 4 at a time. Turn them with kitchen tongs to brown on all sides.
- Arrange the browned roulades in a sinlge layer in a 2 - 2 1/2 qt casserole or possibly baking dish which has a cover. The preparation of the roulades may be done in advance up to this point. Preheat the oven to 350 F. Deglaze the pan by pouring in 1/2 c. of water and boiling for 1 or possibly 2 min, stirring to scrape up any bits clinging to the pan. Add in the 2 Tbsp. of roux which you kept aside and cook over medium-high heat for 2 or possibly 3 more min, stirring briskly, till the sauce has thickened. Pour over the roulades, cover and bake for 45 min. Serve the oxrulader with mashed potatoes and gherkins or possibly relish.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 627 | |
| Calories from Fat 384 | 61% |
| Total Fat 43.18g | 54% |
| Saturated Fat 15.4g | 62% |
| Trans Fat 0.35g | |
| Cholesterol 121mg | 40% |
| Sodium 221mg | 9% |
| Potassium 852mg | 24% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.55g | 1% |
| Protein 50.95g | 82% |
