Thursday, September 17, 2015

Braised Beef Roll

2 lbs. of round steak, cut 1/4 in. thick
Flour
2 tbsp. butter
1 1/2 tsp. prepared mustard
8 slices bacon, about 1/4 in. thick
1/8 teas. pepper
1/4 cup heavy cream
1/2 cup minced parsley
1/2 cup hot bouillon

Pound meat as thin as possible with meat mallet. Be careful not to break the meat. Cut into 8 strips, about 4 ins. long and 2 ins. wide. Season on one side with pepper and spread thinly with mustard and parsley. Place one slice of bacon on the mustard side of each strip of meat. Roll up and secure with toothpicks or small skewers. Coat with flour. Heat butter in heavy skillet. Brown beef on both sides. Add hot bouillon. Simmer, covered, over low heat about 1 hour, or until meat is tender. Place beef rolls in hot serving dish and keep warm. Add cream to pan juices, scraping the pan and stirring constantly. Pour over beef rolls and serve with any kind of potatoes and a green vegetable.

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