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Sausage Stuffed Beef Rouladen with Beer Sauce
1/2 lb Bulk pork sausage
2 tb Chopped onion
1/4 c Dry bread crumbs
2 lb Beef eye-of-round; cut into 8 slices
Salt and pepper to taste
8 sl Bacon
2 tb Butter
6 sm White onions; halved
1/4 c Flour
2 cn (12 ounces each) beer (divided)
2 ts Or cubes beef bouillon
1 lb Button mushrooms; stemmed or 1 package (12 ounces) fresh mushrooms, sliced or 1 can (8 ounces) sliced mushrooms
2 tb Chopped parsley
Combine sausage, onion and bread crumbs in bowl. Blend well.
Remove silver skin from outside of meat slices. Pound meat slices to very thin, about 1/4-inch. Sprinkle with salt and pepper. Divide sausage mixture equally among beef slices. Shape sausage into long, thin roll. Place on one side of meat slice. Roll up beef to enclose sausage filling. Wrap a slice of bacon around each roll, then tie with string or secure with toothpicks.
Brown rolls in butter in Dutch oven on medium heat, turning once. Drain fat. Add small white onions and saute with beef rolls until onions are browned.
Blend flour with 1/2 cup beer. Pour mixture over meat, then add remaining beer. Add bouillon and stir to blend. Cover and simmer over low heat 1 1/2 to 2 hours or until beef is tender. Add mushrooms and parsley and simmer another 15 minutes. Remove meat rolls to platter. Skim excess fat from top of gravy. Spoon gravy over meat rolls. Makes 8 servings.