Rouladen

Rouladen (roo-lah-den) are thin slices of beef filled with a delicious mixture of onion, capers and sultanas or seedless raisins. Serve with creamed potatoes and a crisp green salad.

6 slices of rump steak, about

6-inches X 8-inches, pounded thin

6 teaspoons prepared German mustard

1 tablespoon capers

1 tablespoon sultanas or seedless raisins

4 tablespoons chopped onion

2 oz. butter

1 medium-sized onion, finely chopped

2 celery stalks, trimmed and finely chopped

4 carrots, scraped and finely chopped

3 tomatoes, blanched, peeled, seeded and coarsely chopped

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon sugar

8 fl. oz. red wine

6 fl. oz. water

1 tablespoon beurre manie

Lay the meat slices out flat on a working surface and spread

1 teaspoon of mustard over each one. Sprinkle equal quantities of the capers, sultanas or seedless raisins and onion over each slice. Roll up the meat Swiss roll style and tie the rolls with thread or secure them with small skewers. Set aside.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the meat rolls and fry them, turning once, for 5 minutes or until they are evenly browned. With a slotted spoon, transfer the rolls to a plate and keep warm while you make the sauce. rolls from Germany.

Add the onion, celery and carrots to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the tomatoes, thyme, salt, pepper and sugar and cook for a further 5 minutes. Pour over the wine and water and bring the mixture to the boil. Reduce the heat to low and return the beef rolls to the casserole. Cover the casserole and simmer the meat for 45 minutes to 1 hour or until the meat is tender, turning the rolls occasionally. Remove the casserole from the heat. Transfer the meat to a plate and remove and discard the thread or skewers. Set aside.

Strain the casserole liquid through a fine strainer into a large saucepan, pressing down on the vegetables with the back of a wooden spoon. Discard the pulp remaining in the strainer.

Place the pan over moderately high heat and bring the liquid to the boil. Boil for 10 to 15 minutes or until the liquid has reduced by about one-third. Reduce the heat to low. Add the beurrc manic, a little at a time, stirring constantly, and cook for a further 3 minutes or until the sauce is smooth and fairly thick.

Return the beef rolls to the sauce and cook for a further 5 minutes or until the meat is thoroughly reheated.

Remove the pan from the heat. Transfer the beef rolls to a warmed serving dish. Pour over the sauce and serve immediately.

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