Recipe - Rindsrouladen

4 Thin slices beef; cut from
shoulder
4 sl Bacon; chopped
1 Onion; chopped
1 tablespoon Parsley
1 tablespoon Prepared mustard
Flour for dredging
2 tablespoon Butter
One half cup Beef stock
One fourth cup Red wine
4 Spears sour pickle;
(optional)

SAUCE
1 tablespoon Flour
2 tablespoon Cream
2 tablespoon Beef stock
Salt; pepper, paprika to
taste

Pound beef slices and rub with salt and pepper. Chop bacon, onion and
parsley and mix with mustard. Spread mixture on beef; add pickle, if
desired and roll up tightly. Tie with string.

Dredge rolls in flour and brown all sides in butter. Add stock and wine;
cover and braise for 1 hour. Liquid should evaporate. Turn rolls again;
remove from pan and remove string. Place on HOT platter while making Sauce.

To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper
and paprika to taste and beef stock. Stir until thickened and pour over
meat.

Faculty

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by sooz kirkland@gj.net on Mar 19, 1998