Beef Rolls With Mustard & Dill Pickles |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe sounded like it would be delicious-a very unique preparation for beef! From a cookbook entitled The Ultimate Cooking Course , 2003. Ingredients:
1 3/4 lbs beef top round steak, sliced into 8 thin slices & prepared for cooking |
3 tablespoons spicy brown mustard |
salt & pepper |
4 large dill pickles, halved lengthwise or 8 medium dill pickles |
2 tablespoons vegetable oil |
2 onions, thinly sliced |
1 cup dark beer or 1 cup beef stock |
1 bay leaf |
Directions:
1. Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
2. Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
3. Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
4. Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
5. Add onions to pan and fry until soft & beginning to brown, stirring frequently.
6. Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
7. Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
8. Remove string/toothpicks and discard bay leaf prior to serving.
9. Serve with rice or potatoes.
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