Beef Rouladen
Prep Time: 25 minutes
Cook Time: 1 hour
Serves 8
Ingredients
8 pieces of round steak: ¼ inch thick and pounded thin
1 ½ lbs ground beef
½ cup diced onion
2 tsp. salt
½ tsp. black pepper
½ cup tomato puree
¼ cup Dijon Mustard
8 celery sticks
8 carrot sticks
8 pickle spears
½ cup flour
¼ cup mustard
2 Tbsp. canola oil
1 qt. Beef Broth
1 cup tomato puree
1 Tbsp. Marjoram
Directions
Begin by lightly sautéing onions. In medium size mixing bowl, mix together ground beef, sautéed onions, salt, pepper, tomato puree, and Dijon mustard.
Slice 8 pieces of Round Steak ¼ inch thick and pound till thin, trying not to have any holes. Lay the pieces of meat out and brush with Dijon Mustard. Form ground beef mixture into 8 mini footballs and place one on top of each meat slice. Add celery, carrots, and pickles, and roll up. Keep rolled meat closed with skewers or wrap in bacon.
Heat oil in stockpot, drudge each meat roll up in flour and place in hot oil, searing on all sides. After each piece is seared, cover meat with beef stock, tomato puree, marjoram, and bay leaves. Bring to a boil and let simmer for 45 minutes to 1 hour.
Remove Roulades and place to the side. To the sauce in the pot add the Marjoram and let simmer for 15 more minutes. Thicken with cornstarch, water slurry, and adjust seasoning. Strain sauce, pour over meat roulades and serve.