Beef Rolls in Red Wine

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Like all braised foods, beef rolls improve in flavor with age.

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Ingredients

  • 2 ½ lb. beef round (about eight ½ inch thick slices
  • 1 clove garlic, halved
  • Salt
  • Freshly ground pepper
  • Dexelles (recipe follows)
  • 2 Tbs. butter
  • 1 ½ Tbs. tomato paste
  • ¾ C. boiling beef broth
  • ¾ C. red wine
  • 2 Tbs. cornstarch
  • ¼ C. water
  • Bougue Garni (tied in cheesecloth):
  • 1 bay leaf
  • 1 sprig parsley
  • 1 sprig celery leaves
  • Pinch of thyme

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Directions

Place each slice of steak between 2 layers of waxed paper and lb. thin with a mallet or bottom of a heavy skillet.  Lb. as thin as possible without splitting the meat.  Rub  with clove of garlic and cut into 2 or 3 pieces.  Sprinkle with salt and fresh pepper and place a spoonful of duxelles in center of each piece of meat.  Roll up and secure with toothpick or small metal skewer.  Heat butter to sizzling in large ovenproof skillet or an electric frying pan; add beef rolls and brown on all sides.  Remove from heat.  Dissolve tomato paste in boiling beef broth and add, along with

wine, to skillet with browned beef.  Add bouquet garni.   Cover and place in a preheated 350 degree oven for 90 minuets.  (If using an electric skillet, transfer contents to ovenproof pan.)  Remove bouquet garni and discard.  Using a slotted spoon, place beef rolls on platter; remove toothpicks. Skim any fat from liquid in pan.  Mix cornstarch with water.  Bring braising liquid to a boil; stir in cornstarch and cook only until liquid is thickened and turns clear.  Pour over beef rolls; garnish with parsley to serve.

Duxelles:

Ingredients

1 lb. mushrooms, finely chopped

2 Tbs. butter or margarine

1 medium onion, minced

1 tsp. salt

Freshly ground pepper, to taste

½ C. Madeira wine

½ C. beef broth

Directions

Twist the mushrooms in a clean dishcloth until all liquid has been squeezed out.  Heat butter in skillet; add mushrooms and onions and sauté` until lightly browned.  Season with salt and pepper and add wine and broth.  Cook over high heat until all liquid is evaporated.  Makes 2 C. 14 calories per Tbs..


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