John Myers
Small Roulades Made from Minute Steaks …
The perfect small roulades made from minute steaks … recipe with a picture and simple step-by-step instructions.
- 320 g Beef minute steaks = 6 pieces
- 2 teaspoon Mustard hot
- Black pepper from the mill
- 1,5 Diced onion
- 9 Discs Smoked duck breast
- 6 Beef needles
- 20 g Clarified butter
- 20 g Goose fat / lard
- 1 teaspoon Tomato paste
- 200 ml Dry red wine
- 200 ml Broth
- Mixed cornstarch
- Lay out the steaks side by side, rub with pepper, brush with mustard and cover each with a slice of duck breast (smoked).
- Finely dice the onions and the three remaining duck breast slices as well. Spread about 3/4 of the onions on the steaks, press down a little with the palm of your hand and then roll up to make roulades. Pin the end of the rolls with the roulade needles.
- Preheat a small casserole on low heat. Heat the lard in a pan and fry the roulades vigorously – gradually adding the cubes of the duck breast and the remaining onions. When everything has turned golden brown, pour into the casserole.
- Roast the tomato paste briefly in the pan, then deglaze with red wine – also pour into the casserole.
- Simmer the roasting set in the pan (it contains valuable roasted ingredients) with the broth and also pour it over the roulades. Put a lid on and let the roulades stew over a mild heat for 60 to 80 minutes. Remove the meat and keep warm until the sauce is prepared.
- Simply stir in some mixed cornstarch to thicken and season again to taste. Put the rolls back in the sauce and let stand for a few more minutes.
- My rolls are small, but 3 per person was plenty for us. And it was delicious – believe me! There was also buttered Brussels sprouts and potatoes.
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