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Rinder Roulade Recipe

Ingredients
  • 8 thin slices round steak
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 slices bacon, half cooked and drained
  • 1 cup chopped onions
  • 1/4 cup chopped parsley
  • 2 teaspoons prepared mustard
  • 1/2 cup flour
  • 6 tablespoons margarine
  • 2 cups boiling water
  • 1 bay leaf
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Rosemary
  • 1/4 cup heavy cream
  • 2 tablespoons dry red wine
Directions
Pound the meat very thin and sprinkle with salt and pepper. Mix bacon, onions, parsley and mustard. Spread over meat slices; roll up and tie with white thread. Dip in flour on all sides. Heat the margarine in a deep skillet; brown the rolls in it. Add water and herbs. Simmer 1 1/4 hours or until tender. Remove the rolls, cut off thread and arrange on a hot platter. Stir the cream and wine into the gravy, then pour over the meat.
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Glossary Terms
roulade Glossary Term
Often used to refer to foods that when flat, serve as a base to be filled with another ingredient, which are then rolled into a tube-like shape and sliced to display the ingredients swirled into the rolled base of food.
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