This is one of my favorite meals! Served with mashed potatoes and corn souffle! Let fall come! Go away heat…I want to COOK!
German Rolauden (Beef Rolls)
Serves 6
12 slices of thin cut steak meat (at least 3×6 rectangles) You can always use Venison for this recipe. Be careful when you are cutting the thin pieces of meat!
6 carrots, Julienne into 4 inch sticks
1 onion, finely minced
1 onion, quartered
1 clove garlic puree with a micro-plane grater
½ tsp thyme
¼ cup of mild mustard
Salt and pepper
16 oz can of beef consomme or bullion
½ tsp kitchen bouquet
4 Tbls Wondra
½ cup cold water
Heat the oven to 350 degrees. Lay out your steak pieces and salt and pepper each one. With the back of a tea-spoon, dip the spoon into the mustard and spread over each steak slice. Sprinkle each piece with about 2 tsp of the onion. Place 2 carrot sticks over onions and roll the steak meat up with the carrots inside. Secure each one with a tooth pick.
Place all beef rolls and quartered onion in a 9×13 pan. Sprinkle thyme over the top, pour consommé over the rolls and bake tightly covered for 1-1 ½ hours until the carrots are tender.
Reserve liquid, and plate beef rolls on a hot plate and tent with foil. Dispose of extra onion.
Pour all remaining beef cooking liquid into a medium-sized sauce pan. Add water to make 2 cups of liquid. In another bowl, mix 4 tbls Wondra and ½ cup of water with whisk. Pour all the water/Wondra mixture into the sauce pan with the consommé. While stirring continuously turn on the heat and bring to a gentle boil, boil for 1 minute.
Plate 2 Rolauden on each plate and pour gravy over the top. Serve with mashed potatoes.
Later this week, campfire cooking!
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