All Easy Recipes. Cook all that you can cook. Beef Roulades
(Toltott Marha Tekercs)
 
What You Need:            (To Serve: 4 to 6)
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THE STUFFING
  • A ¾-pound slab bacon or 8 slices bacon, finely diced
  • ¾ cup finely chopped onions
  • ½ teaspoon finely chopped garlic
  • ½ pound ground beef
  • ½ pound ground veal
  • 1 teaspoon salt
  • Finely ground black pepper
  • 2 tablespoons sweet Hungarian paprika
  • 1/8 teaspoon marjoram
  • 3 eggs, lightly beaten

    THE MEAT
  • 3 pounds top round beef, cut into 8 slices of 6 ounces, ¼ inch thick

    THE SAUCE
  • 1½ cups finely chopped onions
  • ½ teaspoon finely chopped garlic
  • 1 tablespoon sweet Hungarian paprika
  • 1 cup beef stock, fresh or canned
  • 1 cup tomato puree
  • 2 bay leaves
  • 1 teaspoon salt
  • Freshly ground black pepper

  • How To Cook:
    THE STUFFING:
    1. In a 10- or 12-inch heavy skillet, cook the bacon until it is slightly crisp, then transfer it with a slotted spoon to a large mixing bowl.

    2. Add the onions and garlic and, stirring occasionally, cook them over medium heat for 6 to 8 minutes, or until the onions are lightly colored, then transfer them to the mixing bowl with the bacon.

    3. To complete the stuffing, combine the ground beef, ground veal, salt, a few grindings of pepper, the paprika, marjoram and eggs with the bacon and the onion-garlic mixture, stirring until they are all mixed. Set aside.

    THE MEAT:
    1. Heat 2 more tablespoons of the reserved bacon fat in the skillet until a light haze forms over it, then add the beef slices and cook them on each side for a minute or 2, or until they are lightly browned. Remove them to a platter.

    THE SAUCE:
    1. Heat another tablespoon of the bacon fat in the skillet and add the onions and garlic to be used in the sauce. Cook them for 6 to 8 minutes, or until the onions are lightly colored.

    2. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Return the skillet to the heat and pour in the stock.

    3. Bring it to a boil, stirring in any brown bits clinging to the bottom and sides of the pan, and add the tomato puree, bay leaves, salt and a few grindings of pepper. Cover and simmer over low heat while you prepare the roulades.

    4. Place about 2 tablespoons of the meat mixture in the center of each browned slice, roll it up and secure it with cord about ¾ inch from each end. Stir the remaining stuffing into the simmering sauce, bring the sauce to a boil and add the roulades.

    5. Turn the heat to its lowest point, cover, and simmer for 40 to 50 minutes, or until the beef is tender. Arrange the roulades on a serving platter and taste the sauce for seasoning. Remove the bay leaves and serve the roulades with the sauce poured over them.


     
     
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