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BEEF/Baked Beef and Beer Rouladen Recipe

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This recipe for BEEF/Baked Beef and Beer Rouladen, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilee Larkey
Added: Wednesday, September 17, 2008


8 - 1/4 inch thick slices of round steak or sirloin
salt and pepper to taste
8 bacon slices
8 bay leaves
3 t. whole pickling spice
16 small onion slices
8 parsley sprigs
String or toothpicks

1/4 cup oil
2 cans tomato sauce (small)
1 can beer (12 ounce)
1 t. sugar
8 carrots, sliced
3 cups sliced celery
2 cups fresh or frozen peas

Sprinkle steak slices with salt and pepper. At one end of each steak, put 1 bay leaf, 1 bacon slice, a little pickling spice, 2 onion slices and a sprig of parsley. Roll up like a jelly roll and fasten with string or toothpicks. Brown the rolls on all sides in hot oil. Remove rolls to a well-greased casserole, shallow enough to hold all in a single layer with sauce and room for vegetables when they are added.

Mix tomato sauce, beer and sugar. Pour over rolls. Cover tightly and bake in a preheated 350 oven for 1 hour, adding water from time to time to prevent sticking and maintain volume of liquid. Remove casserole from oven; remove cover and add raw vegetables. Replace cover, put casserole on top of range over very low heat. Raise oven temperature to 425 and put Yorkshire pudding into oven (see recipe). Continue to simmer casserole gently while pudding bakes.

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