Pikanta Oxrulader (Beef Stuffed W/ Anchovies And Onions)

Recipe Ingredients

2 lbs	908g / 32oz	Steak - top round
		Salt and fresh ground pepper
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Vegetable oil
1 cup	62g / 2.2oz	Onions - finely chopped
2 tablespoons	30ml	Flour
16		Flat anchovy fillets - washed
		Dried
1/2 cup	118ml	Water

Recipe Instructions

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 mallet, 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 saute 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" saute 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 single 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 350F. 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:
Dan Eisenreich

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.