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)
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!