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Sunday feast: Beef roll-ups


Beef roll-ups or Rouladen are a popular Sunday dish in Germany. This was one of my Father's speciality dishes and was always welcomed with delight when he announced he was making it. It's delicious when teamed with red cabbage and if you can get them, knodel - German potato dumplings.

2 lbs. beef cutlets
pinch of marjoram
salt and pepper
2 tbsp. extra virgin olive oil
1 large onion, diced and fried until soft
1 tsp. dijon mustard
2 cups beef broth

Using a sharp knife, cut meat into 4 to 6 thin, rectangular slices about 1/3-inch thick. Pound, using a meat mallet or the side of a heavy cleaver until quite thin. It helps to place meat slices between plastic wrap, wax paper or butcher's wrap.

Season beef with salt and pepper. Spread one side with mustard.  Arrange diced onion on top. Sprinkle with marjoram. Roll up and secure with wooden toothpicks (or tie with some white cotton string). Roll in a little flour and sauté in hot oil until well browned on all sides. Transfer to casserole.

Add remaining flour to the pan drippings and cook for a few seconds, then slowly add the to the beef broth. Simmer until thickened. Pour over meat in casserole. Cover tightly and simmer for 1 1/2 hours or until tender.

 

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