BEEF ROULADEN by CHEF DAN:
Serves 4
INGREDIENTS:
4 beef sirloin, pounded to ¼-inch thick
1 tablespoon grape-seed oil
1/4-cup Dijon mustard
1 onion, cut into wedges
3 dill pickles cut into wedges
1 (12oz) can beef broth
1 teaspoon paprika
1/2-cup water
1tablespoon cornstarch
1/2-cup warm water
2 tablespoon sour cream
DIRECTIONS:
1. Place sirloin flat on a cutting board, spread on mustard, paprika, and salt and pepper to taste.
2. Place 1 onion wedge and 1 pickle wedge onto the steak.
3. Roll the steaks jelly-roll style and secure with toothpicks.
4. Heat the oil in a skillet over medium-heat.
5. Cook meat on all sides until browned.
6. Add the beef broth and water; bring to a boil.
7. Reduce heat to medium-low, cover and simmer for 30-40 minutes.
8. Remove meat rolls and strain the broth mixture and return liquid to the skillet.
9. Whisk together the cornstarch and 1/2 cup of warm water.
10. Slowly pour the cornstarch slurry into the skillet, stirring until sauce has thickened about 2-3 minutes.
11. Stir in sour cream.
12. Return rolls to the sauce and heat through.
ENJOY DAN: BON-APPETITE!!
No comments:
Post a Comment