13055 Braised Stuffed Beef Roll Serves 8 Wed Aug 06 08:20:45 -0700 2008 Tue Feb 03 00:34:04 -0800 2009 Licensed http://www.chow.com/recipes/13055 Tue, 03 Feb 2009 08:34:04 GMT Rouladen are enjoyed throughout Central Europe and can be found made with a variety of fillings and sauces. Traditionally they are stuffed with bacon, dill pickles, anchovy, and onion, then braised in a vegetable-enriched beef broth. In Austria, where they are known as rindsrouladen, the broth almost always contains red wine, while in Germany cream may be introduced in the final stages of cooking.

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  • Season one side of each beef scallop with salt and pepper and paprika. Turn each scallop over and spread about 1 teaspoon of mustard across the surface, leaving a ½-inch [1-cm] border with no mustard.
  • Arrange one quarter piece of bacon across the scallop, near the bottom. Top the bacon with an anchovy fillet and a quarter pickle slice. Add several slices of onion and some of the minced garlic.
  • Roll up each beef scallop jelly-roll fashion and secure with toothpicks, being sure to press the filling into the ends of the rolls. Trim if necessary and reserve. (The rolls can be prepared to this point several hours in advance, wrapped in plastic film, and refrigerated.)
  • Heat the oil to medium in a nonstick skillet. Evenly brown the beef rolls.
  • Deglaze the pan with red wine. Add the beef stock, leeks, parsnips, celeriac, carrot, parsley, and pepper and bring to a boil. Reduce the heat to a low simmer, cover the skillet, and cook for 1½ hours, or until the rolls are very tender, adding stock as necessary. Remove the rolls to a platter and keep warm.
  • Strain the solids from the broth and purée them in a food processor. Bring the strained broth to a boil and reduce the volume by one-third. Lower the heat to a simmer and add the puréed vegetables, stirring gently to incorporate. Add the beef rolls and simmer for 5 minutes.
  • Remove the toothpicks and serve each person 2 beef rolls, sliced diagonally and topped with sauce. Garnish with parsley sprigs.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 16 thin scallops of beef top round, about 1½ ounces [45 g] each, pounded and trimmed to 3 × 2-inch [8 × 5-cm] rectangles

    ]]>     Salt and black pepper

    ]]>     Sweet paprika

    ]]>     3 tablespoons [45 mL] Düsseldorf-style hot prepared mustard

    ]]>     4 slices lean smoked bacon, cut into quarters

    ]]>     8 anchovies, separated into 16 fillets

    ]]>     4 small dill pickles, quartered

    ]]>     ½ cup [120 mL] thinly sliced onions

    ]]>     4 garlic cloves, minced

    ]]>     ¼ cup [60 mL] vegetable oil

    ]]>     ¼ cup [60 mL] dry red wine

    ]]>     2½ cups [600 mL] rich beef stock

    ]]>     ⅓ cup [80 mL] leeks, white and light green parts only, minced

    ]]>     ¼ cup [60 mL] parsnips, diced fine

    ]]>     ¼ cup [60 mL] celeriac, diced fine

    ]]>     ¼ cup [60 mL] carrots, diced fine

    ]]>     2 tablespoons [30 mL] parsley, chopped

    ]]>     ½ teaspoon [3 mL] black pepper

    ]]>     Parsley sprigs, for garnish

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