An easy to make dish, Neustadt Rouladen (noo-staht roo-lahd-ehn) is both attractive and delicious. Serve these beef and sauerkraut rolls with creamed potatoes and red cabbage. If, at the end of the cooking time, the sauce is too thin, stir in a little beurre manie.
1 ½ oz. butter
6 bacon slices, diced
12 spring onions , finely chopped
2 lb. top rump , cut into
8 slices and pounded until thin
1 tablespoon strong prepared mustard
½ teaspoon dried marjoram
4 oz. sauerkraut
1 tablespoon vegetable oil
15 fl. oz. brown sauce
½ teaspoon salt
½ teaspoon black pepper
In a small frying-pan, melt
1 tablespoon of the butter over moderate heat. When the foam subsides, add the bacon and the spring onions and fry them, stirring occasionally, for
7 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat and set aside.
Trim and cut the flattened steak slices into neat rectangles about 4- by 3-inches. Spread the meat slices with the mustard and sprinkle the cooked bacon and onion mixture and the marjoram over the top. Put a spoonful of the sauerkraut on each slice. Roll up the meat slices and tie them with string.
In a large, deep frying-pan, melt the remaining butter with the oil over moderate heat. When the foam subsides, add the meat rolls and fry them, turning them frequently, for about 5 minutes, or until they are browned all over.
With a slotted spoon, transfer the meat rolls to a plate and keep warm.
Pour the brown sauce into the frying-pan and, stirring occasionally, bring it to the boil. Return the meat rolls to the pan. Add the salt and pepper. When the mix-ture comes to the boil again, cover the pan, reduce the heat to low and simmer the meat rolls for 1 to 1 ½ hours or until they are tender.
Using a slotted spoon, transfer the meat rolls to a heated serving dish. Pour the sauce over the meat and serve immediately.