Text 32445, 105 rader
Skriven 2009-12-21 20:23:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Stolen meat
===================
-=> MICHAEL LOO wrote to GLEN JAMIESON <=-

 GJ> Have you got any criminal relatives over here that you usually hide?
 GJ> A newspaper yesterday reported that $20,000 worth of quality rump
 GJ> steak has been stolen from an Adelaide Hills abattoir.  Police are
 GJ> calling for information from anyone being offered cheap steak or
 GJ> coming across an unusually large barbecue.

 ML> That sounds very similar to another story you posted a while ago.
 ML> I believe the object of desire was some less attractive substance,
 ML> cucumbers or zucchini or such.

Cukes, it was. Perhaps they are going to make a huge batch or rouladen with the
pickled cucumbers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rouladen
 Categories: Beef, Vegetables
      Yield: 6 servings
 
      3 lb Top round steak; 1/2" thick
      6 ts German-style prepared
           - mustard
    1/4 c  Onion; fine chopped
      6 sl Bacon
      3    Dill Pickles; rinsed in cold
           - water
      3 tb Oil
      2 c  Water
      1 c  Celery; coarse chopped
    1/4 c  Leeks; white only, thin
           - sliced
      1 md Parsnip; scraped, fine
           - chopped
      3    Sprigs parsley
      1 ts Salt
      1 tb Butter
      2 tb Flour

  Pound steak to 1/4" thick. Cut into 6 rectangular
  pieces about 4 inches wide and 8 inches long. Spread
  each with a teaspoon of mustard, sprinkle i with 2
  teaspoons onion, and place a strip of bacon down the
  center. Cut pickles in half lengthwise. Place one half
  of a pickle across the short end of the rectangle.
  Roll meat up jellyroll style around the pickle to form
  a cylinder. Tie rolls at each end with kitchen cord.
  
  On medium high setting, heat the vegetable oil in a
  heavy 10 to 12 inch skillet. Add the beef rolls and
  brown them on all sides, regulating the heat so they
  color quickly and evenly without burning. Transfer the
  rolls to a plate, pour the water into the skillet and
  bring it to a boil, meanwhile scraping in any brown
  particles clinging to the bottom and sides of the pan.
  Add the celery, leeks, parsnips, parsley, and salt.
  Return the beef rolls to the skillet. Cover, reduce
  heat to low, and simmer for 1 hour, or until the meat
  shows no resistance when pierced with a fork. Turn the
  rolls once or twice during the cooking period.
  Transfer the rolls to a heated platter, cover with
  foil to keep them warm. while you make the sauce.
  
  Strain the cooking liquid left in the skillet through
  a fine sieve, pressing down hard on the vegetables
  before discarding them. Measure the liquid, return it
  to the skillet, and boil it briskly until it is
  reduced to 2 cups. Remove from heat. Melt the butter
  in a small saucepan over moderate heat, and when the
  foam subsides sprinkle in the flour. Lower the heat
  and cook, stirring constantly, until the flour turns a
  golden brown. Be careful not to let it burn. Gradually
  add the reduced cooking liquid, beating vigorously
  with a whisk until the sauce is smooth and thick.
  Taste for seasoning and return the sauce and the
  rouladen to the skillet. Simmer over low heat only
  long enough to heat the rolls through. Serve the rolls
  on a heated platter and pour the sauce over them.
  Rouladen are often served with red cabbage and
  dumplings or boiled potatoes.

  NOTES : I sometimes make it as written, but often omit
  the parsnips, celery and leek. I also have a heavier
  hand with the onion. This recipe makes killer gravy
  for mashed potatoes.
  
  From: Dianne Larson Ward

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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