| |
German GP
Stuffed beef
Ingredients:
4 sirloin steaks – thinly sliced
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk
Method
Pound the steaks with a meat tenderize until about 1/8"
thick. Season the steaks with salt and pepper on both
sides. Spread mustard thickly on one side on each steak.
Place two slices of bacon and two pickle slices on each
steak. Divide the onion evenly onto each steak. Starting
from the narrowest end of each steak, roll tightly and
secure with string.
Heat the oil in a heavy saucepan. Brown the meat rolls
well on all sides. Add about 1 cup of water to the
saucepan, cover and simmer for 1 1/2 hours. Add more water
if needed. Remove the meat from the pan. Add the beef
broth to the liquid the meat was cooked in. Keep boiling
until liquid is reduced by one third of its original size.
Whisk in tomato paste, half and half, and evaporated skim
milk, careful to not let it boil (to avoid curdling).
Season with salt and pepper. Return the meat to the pan
and warm through
Serve with hot potato salad or a plate of fresh green
beans
Wine
Varietal again this time Spatburgunder which is fuller
bodies than the lighter Trollinger variety (you could also
try the German Dornfelder too) Look for the name Ungstein
as this area appear to produce the best wines
By Phil Hitchings - the Grand Prix Gourmet
The
Grand Prix Gourmet Gallery
Back to
the Grand Prix Gourmet
Contact the Grand Prix Gourmet |
|
|
"Schumacher's appeal for ignoring the chequered flag is next
Tuesday."
Murray Walker
|
