Rinder Rolladen
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
38
Spice
52
Sweetness
30
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1
Salt1 cup
Carrot (julienned)1 cup
Pickle (julienned)1 medium
Onion (julienned)1 cup
Bacon (julienned)1 tsp
Curry1 tsp
Nutmeg1 tsp
Paprika1 cup
Gravy (master)1 cup
Butter1 cup
FlourDirections:
1
Preheat oven to 350 degrees F
2
Cut beef against the grain into thin pieces
3
Lay flat on table and spread with mustard
4
Sprinkle with salt and pepper
5
Place 3 or 4 pieces of carrots, pickles, onions and bacon on each slice of beef
6
Roll up the rolladen and, if needed, secure with a toothpick
7
Sprinkle the top of rolladen with curry, nutmeg, and paprika
8
Place into a baking pan and cook for 30 minutes
9
After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master
10
Cover with a lid and finish in the oven for 1 hour
11
Then, place in refrigerator until the next day so it can marinate
12
The next day, take the au jus and place in a stockpot and bring to a boil
13
Melt butter in a saucepan and add flour to make a roux
14
Cook over low heat until mixture begins to bubble, stirring constantly
15
Remove from heat
16
Whisk roux into broth and bring to a boil to thicken
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results