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FareShare Chat Recipes

November 25, 1998

 

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November 25, 1998

Beef Rouladen - by Art Guyer
Rinderrouladen (Beef Rolls) - by Art Guyer

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

  * Exported from MasterCook *

  Beef Rouladen

Recipe By : Leilani Devries
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Chat 012 Beef

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  4 pc very thinly sliced round steak -- about 4" wide
  1/2 c minced onion
  2 dill pickles -- finely chopped
  Mustard
  2 tbsp allowable oil
  1 pkg mushroom beef gravy mix
  2 c hot water
  2 tbsp cornstarch
  2 tbsp water

Pound and flatten meat pieces until no more than 1/8" thick and
approximately 4" wide. Spread mustard on each piece of meat.

Mix together onion and pickles (and optional bacon). Place 1
to 2 tbsp of mixture on each piece of meat and roll up. Skewer
with toothpicks to close.

In skillet, heat oil. Add meat and brown on all sides. Add water
and gravy mix. Cook on low heat until beef is tender
(approximately 1 hour).

When done, remove meat and make gravy by blending cornstarch
with 2 tbsp water and stirring into boiling liquid.

Serving Ideas : Over fresh cholesterol-free pasta or rice.

NOTES : Optional: 1/3 lb of bacon may be finely chopped and
added to stuffing. Eliminate for lower fat and lower
cholesterol recipe.

Contributed to #FareShare IRC Chat, 25 November 1998, by Art.
Formatted or prepared for the FareShare Website by Hallie du Preez

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Go to the Menu.

 

 

 

 

 

  * Exported from MasterCook *

  Rinderrouladen (Beef Rolls)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Chat 012 Beef

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  4 Sandwich Or Roll Steaks -- *
  2 teaspoons Mustard -- Dijon-style
  1/2 teaspoon Salt
  1/4 teaspoon Pepper
  2 Pickles -- **
  2 ounces Salt Pork -- ** OR
  2 Bacon Strips **
  1 Onion; Large -- Chopped
  1/4 cup Vegetable Oil
  1 1/2 cups Beef Broth -- Hot
  4 Peppercorns
  1/2 Bay Leaf
  1 Tbsp Cornstarch

* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.

Lay steaks on a flat surface. Spread each with mustard; sprinkle with
salt and pepper.

Divide pickles, salt pork (or bacon), and onion among the steaks
equally. Roll up steaks jelly-roll fashion; secure with beef-roll
clamps, toothpicks, or thread.

Heat oil in a heavy saucepan, add the steak roll, and brown well on
all sides, about 15 minutes. Pour in hot beef broth, peppercorns,
and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove
beef rolls, discard clamps, and arrange on a preheated platter.

Blend cornstarch with a small amount of cold water, stir into gravy
and bring to a boil. Boil until gravy is thick and bubbly. Correct
seasonings and serve separately.

Contributed to #FareShare IRC Chat, 25 November 1998, by Art.
Formatted or prepared for the FareShare Website by Hallie du Preez

****** Discussion on possible variations of the above recipes ******

[a] OK, now guys, any ideas about converting it to use with ground meat?

[art] Ground meat instead of the steak rolls? Well, [C] makes a
meatloaf sort of like that. She spreads the mixed ground beef
out on wax paper, puts the filling on it, and then rolls it. We
have made her meatloaf and it's very good.

[b] Roll balls of ground beef out until quite thin and partially
freeze them. Then roll them up and brown them.

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 Go to the Menu.

 

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Bright Larkin, Hallie du Preez, and Art Guyer are the co-founders of this project.

Please visit the FareShare stores, where we have great cookbooks, fine gifts, and an outstanding selection of electronic good.

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