The FareShare Menu November 25, 1998 Beef Rouladen - by Art Guyer Rinderrouladen (Beef Rolls) - by Art Guyer
	* Exported from MasterCook *   Beef Rouladen Recipe By : Leilani Devries Serving Size : 4 Preparation Time :0:00 Categories : FareShare Chat 012 Beef   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   4 pc very thinly sliced round steak -- about 4" wide   1/2 c minced onion   2 dill pickles -- finely chopped   Mustard   2 tbsp allowable oil   1 pkg mushroom beef gravy mix   2 c hot water   2 tbsp cornstarch   2 tbsp water Pound and flatten meat pieces until no more than 1/8" thick and approximately 4" wide. Spread mustard on each piece of meat. Mix together onion and pickles (and optional bacon). Place 1 to 2 tbsp of mixture on each piece of meat and roll up. Skewer with toothpicks to close. In skillet, heat oil. Add meat and brown on all sides. Add water and gravy mix. Cook on low heat until beef is tender (approximately 1 hour). When done, remove meat and make gravy by blending cornstarch with 2 tbsp water and stirring into boiling liquid. Serving Ideas : Over fresh cholesterol-free pasta or rice. NOTES : Optional: 1/3 lb of bacon may be finely chopped and added to stuffing. Eliminate for lower fat and lower cholesterol recipe. Contributed to #FareShare IRC Chat, 25 November 1998, by Art. Formatted or prepared for the FareShare Website by Hallie du Preez   - - - - - - - - - - - - - - - - - -             * Exported from MasterCook *   Rinderrouladen (Beef Rolls) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : FareShare Chat 012 Beef   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   4 Sandwich Or Roll Steaks -- *   2 teaspoons Mustard -- Dijon-style   1/2 teaspoon Salt   1/4 teaspoon Pepper   2 Pickles -- **   2 ounces Salt Pork -- ** OR   2 Bacon Strips **   1 Onion; Large -- Chopped   1/4 cup Vegetable Oil   1 1/2 cups Beef Broth -- Hot   4 Peppercorns   1/2 Bay Leaf   1 Tbsp Cornstarch * 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. Contributed to #FareShare IRC Chat, 25 November 1998, by Art. Formatted or prepared for the FareShare Website by Hallie du Preez ****** Discussion on possible variations of the above recipes ****** [a] OK, now guys, any ideas about converting it to use with ground meat? [art] Ground meat instead of the steak rolls? Well, [C] makes a meatloaf sort of like that. She spreads the mixed ground beef out on wax paper, puts the filling on it, and then rolls it. We have made her meatloaf and it's very good. [b] Roll balls of ground beef out until quite thin and partially freeze them. Then roll them up and brown them.   - - - - - - - - - - - - - - - - - -