Recipe courtesy Michael Cummings
Executive chef, Old Stein Inn.
1 (3-pound) beef top round
spicy ground mustard, to taste
salt and black pepper, to taste
1 cup julienned carrots
1 cup julienned pickles
1 medium onion, julienned
1 cup julienned bacon
1 teaspoon curry
1 teaspoon nutmeg
1 teaspoon paprika
2 beef bouillon cubes
1/4 cup gravy master
1/4 cup butter
1/4 cup flour
Preheat oven to 350 degrees.
Cut beef against the grain into thin pieces. Lay flat on table and spread with mustard. Sprinkle with salt and pepper. Place 3 or 4 pieces of carrots, pickles, onions
and bacon on each slice of beef. Roll up the rolladen and, if needed, secure with a toothpick.
Sprinkle the top of rolladen with curry, nutmeg, and paprika. Place into a baking pan and cook for 30 minutes. After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master. Cover with a lid and finish in the oven for 1 hour.
Then, place in refrigerator until the next day so it can marinate. The next day, take the au jus and place in a stockpot and bring to a boil. Melt butter in a saucepan and add flour to make a roux. Cook over low heat until mixture begins to bubble, stirring constantly. Remove
from heat. Whisk roux into broth and bring to a boil to thicken.
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