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Rouladen
 
very thin slices of braising steak, flattened 
1 large onion, roughly chopped
French mustard
pancetta or smoked bacon, chopped
pickeled gherkin, quartered
2 cloves of garlic, crushed
1 stalk of celery, cut into cubes
1 large carrot, cut into cubes
1 bay leaf
1/2 bottle of good red wine
1 tablespoon tomato purée
some stock
salt and freshly ground pepper
toothpicks
some flour
  1. flatten the meat
  2. spread over some mustard  and freshly ground pepper
  3. fill with a piece of onion, gherkin and some pancetta
  4. roll up and secure with a toothpick
  5. roll in plain flour and fry on all sides until nice and brown
  6. remove from pot and put aside
  7. now fry the left over onion gently
  8. add the celery, carrot and the garlic
  9. braise until slightly brown
  10. place the meat on top and pour over the wine
  11. let the wine evaporate a little
  12. stir in some tomato purée 
  13. add a little stock and add seasoning and leave to simmer very gently for 1 1/2 hour
  14. before serving strain the gravy through a sieve
  15. serve with boiled or mashed potatoes, or some short pasta
    and your favorite vegetable, delicious.


Bon Appétit

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