4 Thin slices beef, cut from shoulder
4 slice Bacon, chopped
1 Onion, chopped
1 tbsp Parsley
1 tbsp Prepared mustard
Flour for dredging
2 tbsp Butter
1/2 cup Beef stock
1/4 cup Red wine
4 Spears sour pickle, (optional)
SAUCE
1 tbsp Flour
2 tbsp Cream
2 tbsp Beef stock
Salt, pepper, paprika to taste
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Pound beef slices and rub with salt and pepper. Chop bacon, onion and parsley and mix with mustard. Spread mixture on beef; add pickle, if desired and roll up tightly. Tie with string.
Dredge rolls in flour and brown all sides in butter. Add stock and wine; cover and braise for 1 hour. Liquid should evaporate. Turn rolls again; remove from pan and remove string. Place on HOT platter while making Sauce.
To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper and paprika to taste and beef stock. Stir until thickened and pour over meat.
Faculty
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 19, 1998
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