Tuesday, October 02, 2007

--Braised Stuffed Beef Rolls (Rinderrouladen)

Braised Stuffed Beef Rolls (Rinderrouladen)
Betty Crocker’s New International Cookbook Copyright 1989

2 pound beef boneless round steak, ½-inch thick
Salt and pepper
2 tablespoon prepared mustard I used a spicy brown mustard
3 slices bacon, cut into halves
1 medium onion, chopped
¼ cup snipped parsley
3 dill pickles, cut into halves
2 tablespoons vegetable oil
1 ¼ cups water
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons cold water
1 tablespoon all-purpose flour

Pound beef until ¼-inch thick. Cut into pieces, about 7x4 inches. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place ½ strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle on narrow end of each; roll up. Fasten with wooden picks.

Heat oil in 10-inch skillet until hot. Cook rolls over medium heat until brown. Add 1 ¼ cups water, ½ teaspoon salt and ¼ teaspoon pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

Remove roll to warm platter; keep warm. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and the flour in a tightly covered container; stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute (add water if necessary). Serve gravy with rolls.

6 servings.

I came across some German recipes, on a blog I think, celebrating Oktoberfest and I thought, that's a great idea. I'll make a German recipe. Well, duh! I had just made these beef rolls a few days earlier.

I can't vouch for how authentic this recipe is but it was delicious. The gravy was a bit tangy from the dill pickles. I chose this recipe in order to use up some of the dill pickles halves that I canned earlier this summer. The pickles were a bit overprocessed but they held together through the braising process. The pickles and the mustard really gave these a different flavor from most stuffed beef rolls.

I really like this cookbook. It's Betty Crocker so the recipes are very doable. They may not be authentically international but they sound good to me and I've bookmarked quite a few of them.

Blast From The Past: Mushroom-Stuffed Beef Roll-Ups from May 2006. Those were good beef rolls too.

Question of the Day: How many different kinds of mustard do you have on hand right now?


. . . said...

good idea. it's time to make something german!

i have three different types of mustard right now. dijon, stone ground, and plain french's.

Anonymous said...

Yellow, Dijon and Spicy Brown.


Anonymous said...

In the fridge I know there is plain ole French's yellow, Grey Poupon and another German grainy type. I think I have a couple of specialty types still sitting in the pantry (like champagne mustard and honey mustard).

Rosa's Yummy Yums said...

That dish looks very fine! I love the idea...