BRAISED BEEF ROLLS (Rinderrouladen)
Serves: many
2-1/2 pounds round steak, thinly
sliced as for veal scaloppini (about ¼” thick)
6 slices
2 large onions, thinly sliced
Generous handful minced parsley
Salt and pepper
Flour
3 tablespoons butter or bacon fat
1 carrot, thinly sliced lengthwise
1 or two Clausen kosher dill
pickles, thinly sliced lengthwise
The round steak should be pounded (tenderized) to almost
paper-thinness
by the German butcher. Sliced should then be cut into
pieces approximately
3” wide and 4” to 5” long. They may be more or less
rectangular in shape.
There should be approximately 12 to 16 strips from 2-1/2
pounds of meat
If it has been pounded thinly enough and cut more or less
as described
Fry the bacon slowly with the sliced onion and parsley
until the vegetables
Are soft but not browned. Bacon should be soft. Sprinkle one side of each meat slice with
salt and pepper and spread with bacon-onion–parsley mixture. Place on thin
Strip of carrot and one strip of pickle down the length of
each piece of meat. Roll
Meat tightly and secure with toothpicks. Dredge each beef
roll in flour. Heat fat
In a shallow wide fireproof casserole at a time, turning
so they are seared on all
Sides, removing them as they are done. When all the meat
has been browned, add
water or beef stock. Cover, bring to a boil, reduce heat
and simmer very slowly
and steadily 1 to 1-1/2 hours, or until beef rolls are
tender. Add liquid if necessary
as meat cooks. Remove beef rolls to a heated platter. Skim
excess fat from surface
if necessary. Check seasoning, adding salt and pepper as
necessary. Serve with
German Egg Noodles which your butcher will have. They are
called Black Forrest
Girl.