I've made the late Chef Tell's beef rouladen the past two Valentine Days. The recipe is in three of his cookbooks. Pretty much the same, just reworded. Can't find a picture of it. Need to look more.
Make Ramen Beef with the trimmings from the beef.
Beef Rouladen
Tell, Erhardt.
Chef Tell’s Be My Guest. Traditional and Caribbean Cuisine. Tampa, FL: Health Craft, Inc., 1994.
Ingredients
6 tablespoons butter, margarine, or vegetable oil
2 onions, peeled and chopped
6 slices top round
Salt
Freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons chopped kosher dill pickles or cornichons
1 slice raw bacon, diced
1 carrot, trimmed, scraped, and chopped
1 celery stalk, trimmed and chopped
2 cups beef stock
1 cup dry red wine
1 tablespoon cornstarch
2 tablespoons cold water
Preparation
Melt 2 tablespoons butter in a small frying pan. Add 1 chopped onion and sauté 5 minutes, or until golden. Remove from heat.
Pound the meat slightly and sprinkle the pieces with salt and pepper. Spread the mustard on one side of each slice of meat. Distribute the sautéed onion, pickled and diced bacon equally among the slices of meat. Roll the beef slices up and hold closed with toothpicks.
Cooking
Melt the butter in a frying pan large enough to hold the roulade in one layer. When it is hot, add the beef rolls and sauté them on all sides until they are browned. Add the remaining onion, the carrot, and the celery to the pan.
Stir and brown a little. Add the stock and wine and mix well. Cover the pan and cook over low heat.
Remove the meat to a plate to keep warm. Strain the sauce and discard the vegetables. Return the strained sauce to the pan over low heat. Combine the cornstarch and water to make a thin paste. Slowly add the mixture to the sauce, stirring constantly until the sauce thickens.
Serving
Return the meat rolls to the frying pan and coat them with sauce. Serve immediately. Serves 6.
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Beef Rouladen
Tell, Erhardt.
Chef Tell’s Quick Cuisine. Gourmet Cooking, Simple, Fast, Delicious. New York: Warner Books, 1982.
6 tablespoons butter, margarine, or vegetable oil
2 onions, peeled and chopped
6 slices top round
Salt
Freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons chopped kosher dill pickles or cornichons
1 slice raw bacon, diced
1 carrot, trimmed, scraped, and chopped
1 celery stalk, trimmed and chopped
2 cups beef stock
1 cup dry red wine
1 tablespoon cornstarch
2 tablespoons cold water
Serves 6.
Melt 2 tablespoons butter in a small frying pan. Add 1 chopped onion and sauté 5 minutes, or until golden. Remove from heat.
Pound the meat lightly and sprinkle the pieces with salt and pepper. Spread the mustard on one side of each slice of meat. Distribute the sautéed onion, pickled and diced bacon equally among the slices of meat. Roll the beef slices up and hold closed with toothpicks.
Melt the remaining butter in a frying pan large enough to hold the roulade in one layer. When it is hot, add the beef rolls and sauté them on all sides until they are browned. Add the remaining onion, the carrot, and the celery to the pan. Stir and brown a little. Add the stock and wine and mix well. Cover the pan and cook over low heat for 45 minutes to 1 hour, or until the meat is tender.
Remove the meat to a plate to keep warm. Strain the sauce and discard the vegetables. Return the strained sauce to the pan over low heat. Combine the cornstarch and water to make a thin paste. Slowly add the mixture to the sauce, stirring constantly until the sauce thickens. Return the meat rolls to the frying pan and coat them with sauce. Serve immediately.
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Beef Rouladen
Tell, Erhardt.
Chef Tell Tells All. A Gourmet Guide from the Market to the Table. Exton, PA: Schiffer Publishing, Ltd., 1979.
6 slices top round of beef
½ tablespoons Dijon mustard
1 onion, chopped
½ slice raw bacon, diced
2 tablespoons pickled, diced
Salt and pepper
Butter or oil
Sauce
1 carrot, chopped
1 onion, chopped
1 stalk celery, chopped
Bacon rind, 1-2 slices, diced
2 cups stock
1 cup red wine
1-2 tablespoons cornstarch, diluted in cold water
To prepare roulade, sauté the onion in butter until golden.
Pound the meat and sprinkle with salt and pepper. Paint each slice with the mustard. Fill with a mixture of sautéed onion, pickles, and raw bacon.
Roll and close with a toothpick.
Sauté the beef on all sides in hot fat until browned. Add the chopped vegetables for the sauce and the bacon rind. Stir and brown a little. Add red wine and the stock and braise until the meat is tender. Remove the meat and strain the sauce. Thicken with cornstarch mixture.
Serve the meat with the sauce and mashed potatoes. Serves 6.
Optional fillings: Ground meat or bread stuffing.
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Found pictures from 2011:
BecR
Mia in Germany
PaulO in MA
pammyowl
I totally forgot that! Did it work wthout the code?
Koechin (Chef)
Dreamer in Ontario
