Beef Rouladen

Recipe from


Ingredients

2 1/2 pounds (1/2-inch-thick) round steak
3/4 pound ground beef
1/4 cup finely crushed cracker crumbs
2 tablespoons minced onion
1 teaspoon poultry seasoning
1/2 clove garlic, crushed
3/4 teaspoon salt
3 tablespoons vegetable oil
1 1/2 pounds small boiling onions
1 tablespoon bottled brown bouquet sauce
1/8 cup all-purpose flour
1 (10 1/2-ounce) can beef broth, undiluted
2 1/2 cups Burgundy or other dry red wine
1 tablespoon chopped fresh parsley (optional)
1 pound fresh mushrooms, halved
1 bay leaf
Hot buttered noodles (optional)

Preparation

Trim fat from steak; pound steak to 1/8-inch thickness, and cut into 10 pieces. Set aside.

Combine ground beef, cracker crumbs, onion, poultry seasoning, garlic, and salt; mix well. Place 1 heaping tablespoon stuffing on each piece of steak. Roll up each piece jellyroll fashion; tie each end with string.

Brown beef rolls on all sides in hot oil in large skillet; transfer to a small roasting pan, reserving pan drippings in skillet. Set rouladen aside.

Brown onions in reserved pan drippings. Remove onions to roasting pan; reserve pan drippings in skillet. Set aside.

Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.

Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.

Pour wine mixture over rouladen and onions; add bay leaf. Top with mushrooms. Cover and bake at 350° for 1 hour, Remove bay leaf before serving. Sprinkle with parsley, and serve with hot buttered noodles, if desired.

Note:

Oxmoor House Homestyle Recipes

January 1984
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