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Name: Rinderrouladen (Beef Rolls)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 1 tb Cornstarch; 1/2 ts Salt; 2 oz Salt pork; ** or; 1/2 Bay leaf; 2 Pickles; **; 1 Onion; large, chopped; 1 1/2 c Beef broth; hot; 4 Sandwich or roll steaks; *; 2 ts Mustard; dijon-style; 1/4 ts Pepper; 1/4 c Vegetable oil; 2 Bacon; strips **; 4 Peppercorns

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INGREDIENTS

1 tb Cornstarch
1/2 ts Salt
2 oz Salt pork; ** or
1/2 Bay leaf
2 Pickles; **
1 Onion; large, chopped
1 1/2 c Beef broth; hot
4 Sandwich or roll steaks; *
2 ts Mustard; dijon-style
1/4 ts Pepper
1/4 c Vegetable oil
2 Bacon; strips **
4 Peppercorns

Servings

INSTRUCTIONS

* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.

NOTES

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Rinderrouladen (Beef Rolls)

1 tb Cornstarch
1/2 ts Salt
2 oz Salt pork; ** or
1/2 Bay leaf
2 Pickles; **
1 Onion; large, chopped
1 1/2 c Beef broth; hot
4 Sandwich or roll steaks; *
2 ts Mustard; dijon-style
1/4 ts Pepper
1/4 c Vegetable oil
2 Bacon; strips **
4 Peppercorns

*    Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt  Pork or Bacon should be cut into long thin strips.  +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++  Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt  and pepper. Divide pickles, salt pork (or bacon), and onion among the  steaks equally.  Roll up steaks jelly-roll fashion; secure with beef-roll  clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak  roll, and brown well on all sides, about 15 minutes. Pour in hot beef  broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20  minutes. Remove beef rolls, discard clamps, and arrange on a preheated  platter.  Blend cornstarch with a small amount of cold water, stir into  gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct  seasonings and serve separately.

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 4 Servings

Calories: 113
Calories from Fat: 86 (76%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2.7g
Cholesterol 0mg		0 %
Sodium 33.1mg		1 %
Potassium 135mg		4 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 5g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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