Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8" thick, between 2 pieces of wax paper with a meat pounder, the flat of a cleaver or bottom of a pot. Trim to the above size. Heat 1 tablespoon of butter with 2 tablespoons oil in a small skillet and saut? the onions for 5 to 8 minutes or until tender and golden. Remove from heat and stir in flour. Return to heat and cook 1 or 2 minutes. Reserve 2 tablespoons 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 fasten with a wooden toothpick inserted through the roll lengthwise. Heat the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy 10-12" saut? pan over moderate heat. When the foam subsides, add 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 quart casserole or baking dish that 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 cup of water and boiling for 1 or 2 minutes, stirring to scrape up any bits clinging to the pan. Add the 2 tablespoons of roux that you kept aside and cook over medium-high heat for 2 or 3 more minutes, stirring briskly, until the sauce has thickened. Pour over the roulades, cover and bake for 45 minutes. Serve the oxrulader with mashed potatoes and gherkins or relish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
