ROULADEN (GERMAN BEEF ROLLS)

Rouladen (German beef rolls) image

Provided by Craig Claiborne And Pierre Franey

Time 50m

Yield Six servings

Number Of Ingredients 16

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Ingredients

12 thin slices top round of beef, about one and one-half pounds, cut as for scaloppine
12 teaspoons imported mustard such as Dusseldorf
1/2 pound ground lean pork
12 tablespoons, plus 1/2 cup, finely chopped onion
Salt to taste, if desired
Freshly ground pepper to taste
3 dill pickles, quartered
3 tablespoons corn, peanut or vegetable oil
1/2 cup thinly sliced carrots
1/2 cup finely chopped celery
1 tablespoon paprika
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons cornstarch or arrowroot
1 tablespoon cold water
1/2 cup sour cream

Steps:

Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.

Nutrition Facts : @context http, Calories 776, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 14 grams, Sodium 1282 milligrams, Sugar 3 grams, TransFat 0 grams