Receta Pikanta Oxrulader (Beef Stuffed With Anchovies And Onions)
| Raciónes: 4 |
Ingredientes
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Direcciones
- Cut the meat into 8 slices of 6x3 inches each and lb. them to 1/8" thick, between 2 pcs of wax paper with a meat pounder, the flat of a cleaver or possibly bottom of a pot. Trim to the above size. Heat 1 Tbsp. of butter with 2 Tbsp. oil in a small skillet and saute/fry the onions for 5 to 8 min or possibly till tender and golden brown. Remove from heat and stir in flour. Return to heat and cook 1 or possibly 2 min. Reserve 2 Tbsp. of this roux for the sauce. Sprinkle each slice of meat with salt and pepper and spread the remaining roux evening over the meat. Lay 2 anchovy fillets on each slice, roll them up securely and either tie with a loop of cord at each end or possibly fasten with a wooden toothpick inserted through the roll lengthwise. Heat the remaining 3 Tbsp. of butter and 2 Tbsp. of oil in a heavy 10-12" saute/fry pan over moderate heat. When the foam subsides, add in the roulades, 4 at a time. Turn them with kitchen tongs to brown on all sides.
- Arrange the browned roulades in a sinlge layer in a 2 - 2 1/2 qt casserole or possibly baking dish which has a cover. The preparation of the roulades may be done in advance up to this point. Preheat the oven to 350 F. Deglaze the pan by pouring in 1/2 c. of water and boiling for 1 or possibly 2 min, stirring to scrape up any bits clinging to the pan. Add in the 2 Tbsp. of roux which you kept aside and cook over medium-high heat for 2 or possibly 3 more min, stirring briskly, till the sauce has thickened. Pour over the roulades, cover and bake for 45 min. Serve the oxrulader with mashed potatoes and gherkins or possibly relish.