Pikanta Oxrulader (beef Stuffed W/anchovies & Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Steak, top round
Salt & fresh ground pepper,
4 tbsp: Butter,
4 tbsp: Vegetable oil,
1 cup: Onions, finely chopped
2 tbsp: Flour,
16: Flat anchovy fillets, washed and dried
1/2 cup: Water,
Directions:
Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8"
thick, between 2 pieces of wax paper with a meat pounder, the flat of
a cleaver or bottom of a pot. Trim to the above size. Heat 1
tablespoon of butter with 2 tablespoons oil in a small skillet and
saut
the onions for 5 to 8 minutes or until tender and golden.
Remove from heat and stir in flour. Return to heat and cook 1 or 2
minutes. Reserve 2 tablespoons of this roux for the sauce. Sprinkle
each slice of meat with salt and pepper and spread the remaining roux
evening over the meat. Lay 2 anchovy fillets on each slice, roll them
up securely and either tie with a loop of cord at each end or fasten
with a wooden toothpick inserted through the roll lengthwise. Heat
the remaining 3 tablespoons of butter and 2 tablespoons of oil in a
heavy 10-12" saut
pan over moderate heat. When the foam subsides,
add the roulades, 4 at a time. Turn them with kitchen tongs to brown
on all sides. Arrange the browned roulades in a sinlge layer in a 2 -
2 1/2 quart casserole or baking dish that has a cover. The
preparation of the roulades may be done in advance up to this point.
Preheat the oven to 350
F. Deglaze the pan by pouring in 1/2 cup of
water and boiling for 1 or 2 minutes, stirring to scrape up any bits
clinging to the pan. Add the 2 tablespoons of roux that you kept
aside and cook over medium-high heat for 2 or 3 more minutes,
stirring briskly, until the sauce has thickened. Pour over the
roulades, cover and bake for 45 minutes. Serve the oxrulader with
mashed potatoes and gherkins or relish.
Source from luhu.jp
thick, between 2 pieces of wax paper with a meat pounder, the flat of
a cleaver or bottom of a pot. Trim to the above size. Heat 1
tablespoon of butter with 2 tablespoons oil in a small skillet and
saut
the onions for 5 to 8 minutes or until tender and golden.
Remove from heat and stir in flour. Return to heat and cook 1 or 2
minutes. Reserve 2 tablespoons of this roux for the sauce. Sprinkle
each slice of meat with salt and pepper and spread the remaining roux
evening over the meat. Lay 2 anchovy fillets on each slice, roll them
up securely and either tie with a loop of cord at each end or fasten
with a wooden toothpick inserted through the roll lengthwise. Heat
the remaining 3 tablespoons of butter and 2 tablespoons of oil in a
heavy 10-12" saut
pan over moderate heat. When the foam subsides,
add the roulades, 4 at a time. Turn them with kitchen tongs to brown
on all sides. Arrange the browned roulades in a sinlge layer in a 2 -
2 1/2 quart casserole or baking dish that has a cover. The
preparation of the roulades may be done in advance up to this point.
Preheat the oven to 350
F. Deglaze the pan by pouring in 1/2 cup of
water and boiling for 1 or 2 minutes, stirring to scrape up any bits
clinging to the pan. Add the 2 tablespoons of roux that you kept
aside and cook over medium-high heat for 2 or 3 more minutes,
stirring briskly, until the sauce has thickened. Pour over the
roulades, cover and bake for 45 minutes. Serve the oxrulader with
mashed potatoes and gherkins or relish.
Source from luhu.jp