BEEF ROULADES WITH MUSTARD
Nötrulader med senap
You make delicious beef roulades from thin slices of top side and fill them with mustard, chopped egg and ham. The sauce, with carrots and small onions, is especially good.
Serves 4
4 thin slices of the top side
1½ tablespoons butter or margarine
1.2 cups water
½ teaspoons salt
some whole white peppercorns
Filling:
1 hard-boiled, chopped egg
1 3/4 oz smoked diced ham
1 tablespoon Dijon mustard
2 tablespoons chopped parsley
some white pepper
2 to 3 carrots
approx 9 oz small onions
1 tablespoon butter or margarine
2 tablespoons flour
Put the meat on a carving board and split them if they are very large.
Make the filling. Mix egg, ham, mustard, parsley and pepper. Put a dab of filling on each slice, roll them up and attach with a toothpick. Brown the fat in a pot and brown the meat well on all sides. Add water, salt and white pepper. Bring the meat just to boiling point, then let simmer slowly for about 10 minutes.
Meanwhile, peel carrots and onions. Slice the carrots. Brown carrots and onions in some fat and add them to the pot. Simmer slowly for about 20 minutes or until the meat and vegetables are tender.
Mix fat and flour and dab it into the pot. Stir well and simmer for about 15 minutes. Flavor the sauce some more if needed.
Serve with boiled or mashed potatoes and a salad.
Enjoy!
Bella
Nötrulader med senap
You make delicious beef roulades from thin slices of top side and fill them with mustard, chopped egg and ham. The sauce, with carrots and small onions, is especially good.
Serves 4
4 thin slices of the top side
1½ tablespoons butter or margarine
1.2 cups water
½ teaspoons salt
some whole white peppercorns
Filling:
1 hard-boiled, chopped egg
1 3/4 oz smoked diced ham
1 tablespoon Dijon mustard
2 tablespoons chopped parsley
some white pepper
2 to 3 carrots
approx 9 oz small onions
1 tablespoon butter or margarine
2 tablespoons flour
Put the meat on a carving board and split them if they are very large.
Make the filling. Mix egg, ham, mustard, parsley and pepper. Put a dab of filling on each slice, roll them up and attach with a toothpick. Brown the fat in a pot and brown the meat well on all sides. Add water, salt and white pepper. Bring the meat just to boiling point, then let simmer slowly for about 10 minutes.
Meanwhile, peel carrots and onions. Slice the carrots. Brown carrots and onions in some fat and add them to the pot. Simmer slowly for about 20 minutes or until the meat and vegetables are tender.
Mix fat and flour and dab it into the pot. Stir well and simmer for about 15 minutes. Flavor the sauce some more if needed.
Serve with boiled or mashed potatoes and a salad.
Enjoy!
Bella
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