Rinder Rolladen

Yield:
6 servings
Level:
Intermediate
Ingredients
  • 1 (3-pound) beef top round
  • Spicy ground mustard
  • Salt and black pepper
  • 1 cup julienned carrots
  • 1 cup julienned pickles
  • 1 medium onion, julienned
  • 1 cup julienned bacon
  • 1 teaspoon curry
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 2 beef bouillon cubes
  • 1/4 cup gravy master
  • 1/4 cup butter
  • 1/4 cup flour
Directions

Preheat oven to 350 degrees F.

Cut beef against the grain into thin pieces. Lay flat on table and spread with mustard. Sprinkle with salt and pepper. Place 3 or 4 pieces of carrots, pickles, onions and bacon on each slice of beef. Roll up the rolladen and, if needed, secure with a toothpick.

Sprinkle the top of rolladen with curry, nutmeg, and paprika. Place into a baking pan and cook for 30 minutes. After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master. Cover with a lid and finish in the oven for 1 hour.

Then, place in refrigerator until the next day so it can marinate. The next day, take the au jus and place in a stockpot and bring to a boil. Melt butter in a saucepan and add flour to make a roux. Cook over low heat until mixture begins to bubble, stirring constantly. Remove from heat. Whisk roux into broth and bring to a boil to thicken.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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