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Receta Sausage Stuffed Beef Rouladen With Beer Sauce

Name: Sausage Stuffed Beef Rouladen With Beer Sauce
Ingredients: 1/2 lb Bulk pork sausage; 2 Tbsp. Minced onion; 1/4 c. Dry bread crumbs; 2 lb Beef eye-of-round, cut into 8 slices; Salt and pepper to taste; 8 slc Bacon; 2 Tbsp. Butter; 6 sm White onions, halved; 1/4 c. Flour; 2 can (12 ounces each) beer (divided); 2 tsp Or possibly cubes beef bouillon; 1 lb Button mushrooms, stemmed or possibly 1 package (12 ounces) fresh mushrooms, sliced or possibly 1 can (8 ounces) sliced mushrooms; 2 Tbsp. Minced parsley

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Ingredientes

1/2 lb Bulk pork sausage
2 Tbsp. Minced onion
1/4 c. Dry bread crumbs
2 lb Beef eye-of-round, cut into 8 slices
Â Â Salt and pepper to taste
8 slc Bacon
2 Tbsp. Butter
6 sm White onions, halved
1/4 c. Flour
2 can (12 ounces each) beer (divided)
2 tsp Or possibly cubes beef bouillon
1 lb Button mushrooms, stemmed or possibly 1 package (12 ounces) fresh mushrooms, sliced or possibly 1 can (8 ounces) sliced mushrooms
2 Tbsp. Minced parsley

Direcciones

Combine sausage, onion and bread crumbs in bowl. Blend well.
Remove silver skin from outside of meat slices. Lb. meat slices to very thin, about 1/4-inch. Sprinkle with salt and pepper. Divide sausage mix equally among beef slices. Shape sausage into long, thin roll. Place on one side of meat slice. Roll up beef to enclose sausage filling. Wrap a slice of bacon around each roll, then tie with string or possibly secure with toothpicks.
Brown rolls in butter in Dutch oven on medium heat, turning once. Drain fat. Add in small white onions and saute/fry with beef rolls till onions are browned.
Blend flour with 1/2 c. beer. Pour mix over meat, then add in remaining beer. Add in bouillon and stir to blend. Cover and simmer over low heat 1 1/2 to 2 hrs or possibly till beef is tender. Add in mushrooms and parsley and simmer another 15 min. Remove meat rolls to platter. Skim excess fat from top of gravy. Spoon gravy over meat rolls.
Makes 8 servings.
Technical College's west campus after 27 1/2 years as a cooking instructor.
There are plenty of great cooks in the world, and plenty of talented teachers.Rubanka, by all accounts, is a combination of both. Her student following is so loyal, classes fill months in advance. Someone literally has to die before a new student can get into some of her classes because the same students sign up each session Rubanka is known for her strudels, that intimidate most bakers because the dough must be stretched paper-thin with fingertips, and it easily tears. But anything baked is her forte. For years, she's had a large blue ribbon on her desk from a student, enblazoned: "Best Buns in Town."
"If the yeast dies, you make a paste by dissolving more yeast in water, adding a healthy pinch of sugar and flour. You put the paste in a bowl, take a glob of the 'dead' dough in the KitchenAid, and mix it all together. If you do not have a KitchenAid, spread the 'dead' dough thin on a table, put the paste on top and knead it in. "Then you cross your fingers and pray."
This is one of Rubanka's all-time favorite recipes .