Subject: Rouladen
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 09 2001 - 21:03:20 EDT
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F O O D F U N N Y
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Thanks to reader Laura Soule for this cinematic food funny:
Luke and Obi-Wan are in a Chinese restaurant having a meal.
Skillfully using his chopsticks, Obi-Wan deftly dishes himself a large
portion of noodles into his bowl, then tops it off with some chicken
and cashew nuts. All this is done with consummate ease you'd expect
from a Jedi Master.
Poor old Luke is having a nightmare, using his chopsticks in both
hands, dropping his food all over the table and eventually himself.
Obi-Wan looks at Luke disapprovingly and says, "Use the FORKS, Luke."
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T O D A Y ' S R E C I P E
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This recipe has been a family favorite ever since my mother found it
in the excellent "Foods of the World" series by Time-Life Books back
in the late '60s. It's just as good now as it was then.
Rouladen (Stuffed Beef Rolls)
3 lbs (1.3 Kg) top round steak, trimmed of all fat
6 tsp (30 ml) Dusseldorf- or Dijon-style mustard
1/4 cup (60 ml) finely chopped onion
6 slices lean bacon, about 8 inches (20 cm) long
3 dill pickles, cut in half lengthwise
4 Tbs (60 ml) butter
2 cups (500 ml) water
1 cup (250 ml) coarsely chopped celery
1 cup (250 ml) coarsely chopped carrots
3 parsley sprigs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
Pound the steak until it is about 1/4 inch (5 mm) thick and cut into
six pieces, each about 4 x 8 inches (10 x 20 cm). Spread the mustard
over the pieces, sprinkle with the chopped onion, and lay a strip of
bacon lengthwise over each. Place a piece of pickle across one end,
and roll up jelly-roll fashion. Tie the ends with kitchen twine.
Heat half the butter in a large skillet over moderate heat and brown
the rolls lightly on all sides. Transfer the rolls to a plate. Add
the water, celery, and carrots, parsley, salt, and pepper and scrape
the bottom of the skillet to dissolve the brown bits. Return the beef
rolls to the skillet and simmer covered for 1 hour, turning the rolls
once or twice. Transfer the rolls to a plate. Melt the remaining
butter in a saucepan over moderate heat and stir in the flour. Cook
until lightly browned, stirring frequently. Meanwhile, strain the
liquid in the skillet, pressing on the vegetables with a spoon to
extract as much liquid as possible. Stir the liquid into the flour
mixture and bring to a boil, stirring frequently, until the sauce has
thickened. Return the sauce to the skillet and add the beef rolls,
simmering just long enough to heat the rolls through. To serve, spoon
the sauce over the beef rolls. Serves 6.
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