Arno's Beef Rouladen
- 1 1/2 to 2 pounds “Top Round for Rouladen” — two packages containing 3 scallops each — makes about 12 rolls
- 2 tablespoons German mustard (Dijon mustard may be substituted)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped dill pickle (choose a firm dill that's not too sour or too salty)
- 2 slices bacon, diced
- 2 tablespoons minced fresh parsley
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 cups canned, low sodium beef broth
- 1/2 medium onion, coarsely chopped
- 1 large rib celery, thinly sliced
- 1 carrot, coarsely chopped
- 1 leek (white part only) halved lengthwise and thinly sliced
- 1 medium potato, peeled and coarsely diced
- 1/4 cup tomato paste
- 1/4 cup half–and–half
- 1/4 cup evaporated skim milk
- Salt and freshly ground black pepper
- Sautè bacon and 1/2 cup onion in medium skillet over moderate heat until bacon is crisp and onion is tender, but not browned, about 8 to 10 minutes. Mix in the parsley, remove from heat and stir in the pickle. Let cool while you prepare the beef scallops.
- Spread the beef scallops on a wax paper covered counter or cutting board. Trim so each is about 3 inches wide and 6 inches long. Trim off and discard any ragged edges.
- Thinly spread each scallop with mustard. Evenly divide the filling mixture among the scallops, arranging neatly across one short end.
- From the short end, roll each scallop around the filling, jelly roll style, into a cylinder. Secure each roll with a toothpick, pinching ends together to prevent the filling from oozing out during cooking.
- Heat the butter and oil in a 12–inch skillet. Add beef rolls and brown on all sides, slowly, so as not to burn them. Transfer rolls to a plate and cover with foil to keep warm.
- Pour beef broth into skillet and heat, scraping up any browned bits on the bottom of the pan into the broth. Add the chopped onion, celery, carrots, leek and potato.
- Return beef rolls to skillet. Cook at high heat until liquid begins to bubble, then lower heat, cover skillet and simmer for 1 to 1¼ hours until a fork easily pierces through each beef roll.
- Remove beef rolls to heated platter and keep warm while you finish the sauce.
- Strain the cooking liquid, saving both the solids and the liquid. Return the liquid to the skillet and heat to a simmer.
- Puree the solids by blending 15 to 20 seconds in a blender at high speed or in a food processor fitted with the metal chopping blade.
- Smooth the puree back into the skillet, stir in the tomato paste, half–and–half and evaporated milk. Adjust the temperature so the mixture simmers gently. Keep the heat low — allowing the sauce to boil may cause it to curdle.
- Return the beef rolls to the skillet, cover, and warm slowly in the sauce 5 to 10 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately.