John Myers
Ingredients for 4 servings:
- 600 g roulade(s)
- salt and pepper
- 4 tbsp flour
- 4 tbsp oil
- broth
- 8 peppercorns
- 2 bay leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes
Braised meat the easy way
Pound the roulades vigorously with a meat tenderizer. Cut into medium-sized pieces. Season lightly with salt and pepper. Coat the meat slices in flour and lightly pound them. Heat oil in a casserole dish until very hot and quickly sear the meat in small batches on both sides. Set the cooked pieces aside. Once all the pieces are seared, reduce the heat in the pot. Add all the meat slices to the pot and fill with stock until just covered. Add the bay leaves and coarsely crushed peppercorns. Simmer everything over low heat until tender. In most cases, further seasoning is not necessary, and the sauce does not need to be thickened. Serve with mashed potatoes and a salad.
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