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Beef Rouladen (Španielsky Vtáčik )

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Beef Rouladen (Španielsky Vtáčik )

 

Beef Rouladen is another recipe I grew up with and eventually started making my version for my family.
 
Beef Rouladen is called in Slovakia Španielsky Vtáčik (translation – Spanish Bird – not sure why).It is one of those recipes that your mom or grandma makes for special occasions or Sunday lunch.

 
Main meal growing up in Slovakia always was lunch and Sunday lunch was a family affair.
 
Beef Rouladen is usually made from higher quality thin sliced steak. It can get pretty pricey to make it.
 
Since my family loves this dish I had to find a way to make it for them cheaper. I was not willing to pay $12.00 per pound for the thin sliced steak.
 
I decided to try it with cheaper cuts like flank, skirt or rib steak. Now I use $3.00 per pound Carne Asada thin sliced steaks. The only difference is that I need to braise it little bit longer.
 
I usually make double so we can have leftovers the next day.

 


 

PRINTABLE VERSION
 
This recipe serves 8-10.
 
Ingredients:

  • 2-3 lbs Thin Sliced Steak for Carne Asada (16 slices)
  • Salt
  • Pepper
  • Dijon Mustard
  • 4 Hard Boiled Eggs
  • 4 Large Pickles
  • 8 Bacon Slices (uncooked)
  • Onion (sliced)
  • 1 cup Red Wine
  • 1 cup Beef Broth
  • 1 cup Water
  • Flour

STEP 1: Wash and pat dry steaks.

STEP 2: Slice boiled eggs and pickles in quarters. Slice bacon slices in halves.

STEP 3: Salt and pepper steak. Spread little bit of Dijon mustard on each steak.

STEP 4: Place bacon slice, egg and pickle on each steak. Roll them tight. Secure rouladen with skewer. Roll them in a flour.

STEP 5: In a deep skillet or pot heat oil and brown beef rouladen on each side. Remove them from skillet and put them aside.

STEP 6: Add sliced onions to the skillet and saute until brown. Add red wine and let it reduce until 1/3. Reduce the heat to low.

STEP 7: Put beef rouladens back into the skillet. Pour in beef broth and enough water till all the rouladens are 1/2 – 3/4 covered with liquid. Cover and cook on low for 3-4 hours.

STEP 8: After beef rouladens are tender remove them from skillet and keep them warm (remove skewers). Strain the sauce.Turn the heat to high. Mix in 1 tablespoon of flour and let it boil until the sauce thickens.

STEP 9: Put beef rouladen back into sauce and heat them through. Make sure they are warm. Serve with rice and pour sauce over individual rouladen.

 

Beef Rouladen (Španielsky Vtáčik )

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This recipe is linked to:

TUESDAY AT THE TABLETEMPT MY TUMMY TUESDAY, HEARTH AND SOUL HOP, DELECTABLE TUESDAY, MADE FROM SCRATCH TUESDAY,TASTY TUESDAYS,

 

 

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