Ingredients

  • 2 lbs Beef Top Round
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 slices bread
  • ¼ cup milk
  • 1 medium onion, chopped fine
  • 1 shallot, minced
  • 1 clove garlic, minced
  • ¼ lb beef, ground
  • ¼ lb veal, ground, or ground turkey
  • ¼ lb pork, ground
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh chives, chopped
  • ½ cup cream
  • 6 thin slices salt pork, or 3 slices bacon
  • ¼ cup flour
  • 1 tablespoons butter, unsalted
  • 1 tablespoon olive oil
  • 1 cup red wine
  • 1 large onion, sliced thinly
  • 3 carrots, sliced thinly
  • ½ teaspoon ground cloves
  • ½ teaspoon ground thyme
  • 1 bay leaf
  • 2 tomatoes, concassed
  • 1 cup veal stock, or vegetable stock

Directions

1. Wipe top round with damp cloth. Cut beef into 12 equal portions. Pound each portion to about 1/4 inch thickness. Season with salt and pepper.
2. Soak bread in milk. Then magimix to nice crumb. Add onion through cream to bread mixture. Blend well.
3. Spoon generous amount of mixture onto each piece of beef. Roll, wrap with slice of salt pork, and tie or skewer with toothpicks. Sprinkle lightly with flour.
4. Heat butter and oil in deep, heavy pot. Brown roulades on all sides a few at a time. Remove to platter. Deglaze with wine. Return roulades to pot, cover with sliced onions and carrots. Add cloves, thyme, bay leaf, tomatoes and stock. Cover pot with cartouche and lid. Bring to simmer then set pot in 350*F oven and cook until rolls are done, about 30 minutes.
5. Remove roulades to a warmed serving dish, remove skewers or string. Set pot on high heat and boil pot sauce rapidly to reduce it. Strain, reheat if necessary, and pour over roulades.
6. Serve with hot vegetables such as glazed onions, new peas, and Parisienne Potatoes (sauté potatoes with paprika).

Notes
Used top sirloin and it worked well. Roulades should be small bundles


Keywords
Main, German, rouladen
MacGourmet downloadRoulade of Beef, August Lüchow. To import, drag image to your MacGourmet recipe box.