Pikantsas Oxrullader

BEEF ROLLS IN PIQUANT SAUCE

A tasty adaptation of a Scandinavian dish, Pikantsas Oxrullader (pec-kawnt-soss ox-roo-lah-duh) may be served with green beans, creamed potatoes and well chilled lager.

4 SERVINGS

2 oz. butter

2 tablespoons vegetable oil

2 medium-sized onions, finely chopped

8 oz. sausage meat

6 oz. mushrooms, wiped clean and finely chopped

8 slices of top rump , about

6-inches by

4- inches, pounded thin

2 teaspoon salt

1/2- teaspoon black pepper

½ teaspoon dried dill

SAUCE

1 small onion, finely chopped

1 tablespoon flour

1 tablespoons vinegar

10 fl. oz. dry cider

½ teaspoon sugar

½ teaspoon salt

½ teaspoon freshly ground black pepper

Succulent slices of beef, stuffed with onion, sausage meat and mushrooms, Pikantsas Oxrullader is served with a delicious cider sauce.

5 teaspoon dried chervil

2 tablespoons capers

1 tablespoon chopped fresh parsley

In a medium-sized frying-pan, melt

1 tablespoon of the butter with

1 tablespoon of the oil over moderate heat. When the foam subsides, add the onions, and fry, stirring occasionally, for

5 to 7 minutes or until they are soft and translucent but not brown.

Stir in the sausage meat and cook, stirring constantly, for 3 to 4 minutes or until it is evenly browned all over. Add the mushrooms and cook, stirring occa-sionally, for 3 minutes. Remove the pan from the heat. Set aside.

Lay the beef slices out flat and rub them with the salt, pepper and dill. Spread equal amounts of the onion mix-ture over each beef slice. Roll up the beef slices and tie the rolls with thread or secure them with small skewers. Set aside.

In a very large frying-pan, melt the remaining butter with the remaining oil over moderate heat. When the foam subsides, add the beef rolls and fry, turning once, for 5 minutes or until they are evenly browned. Using a slotted spoon, remove the beef rolls from the pan and set aside.

To make the sauce, add the onion to the pan and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Stir in the flour and cook, stirring constantly, for 30 seconds. Gradually add the vinegar and cider, stirring constantly, and bring the mixture to the boil. Cook the sauce for 2 minutes. Stir in the sugar, salt, pepper and chervil.

Return the beef rolls to the pan. Baste them well with the sauce. When the sauce comes to the boil again, cover the pan, reduce the heat to low and simmer the beef rolls for 1 to 1 ½ hours or until the rolls are very tender.

Remove the pan from the heat. Transfer the meat rolls to a warmed serving dish. Remove and discard the thread or skewers.

Stir the capers into the sauce.

Taste the sauce and add more salt and pepper if necessary. Pour the sauce over the beef rolls. Sprinkle over the parsley and serve immediately.

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