Text 19071, 54 rader
Skriven 2007-08-14 23:48:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: Sunday sweets 916
=============================
 -=> On 08-14-07  16:41,  Burton Ford <=-
 -=> spoke to Michael Loo about Sunday sweets 916 <=-

 BF> I still can taste that capicolla.  Wonderful!   That and chunks of the
 BF> smoked pork.  Oh my!   [I wonder if Dave and Dale would adopt poor old
 BF> Burt.]

  Well, the offer we made to you at the picnic stands for just about any
  time.   We have some leftover pork in the freezer.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rinderrouladen (Beef Rolls)
 Categories: German, Meat, Main dish, Ethnic
      Yield: 4 servings
 
      4    Sandwich Or Roll Steaks; *
      2 ts Mustard; Dijon-style
    1/2 ts Salt
    1/4 ts Pepper
      2    Pickles; **
      2 oz Salt Pork; ** OR
      2    Bacon; Strips **
      1    Onion; Large, Chopped
    1/4 c  Vegetable Oil
  1 1/2 c  Beef Broth; Hot
      4    Peppercorns
    1/2    Bay Leaf
      1 tb 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.
  ... from a file of Carl Berger
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:50:23, 14 Aug 2007
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