Text 4860, 78 rader
Skriven 2006-08-24 16:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: picnic day 136
======================
 -> I think that mayo that one makes oneself can be pretty good.
 -> Especially when it gets converted into aioli.
 RH> Sufficient garlic will make almost anything taste good.

Ask Clean Dave about this, with reference to a soup that
was given to me that he tasted - it seemed as though it
were mostly pureed garlic with various fruit and vegetable
undertones.

 -> This was potted beef as made by Greeks from a probably
 -> somewhat Germanic recipe.
 RH> Sounds ... weird.

Sounds odd, but it really was quite like sauerbraten.
There's nothing that says that Greeks can't make
Germanic food - nor that prevents me from doing so.

=

 RH> Probably.  I fried a strip along with some ground beef last night, and
 RH> fried it was almost OK.  Still not bacon, but edible - the beef grease
 RH> worked a little magic on it.

Suet does almost as intense miracles as lard.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

       Title: Rouladen
  Categories: Main, Mine
    Servings: 6

       2 lb round steak
       3 md pickles
       5 oz smoked bacon, minced
       1 lg onion, minced
       3 oz breadcrumbs
       4 oz prepared mustard
       2 Tb oil for browning
       2 lg onions, sliced thin
       2 md carrots, diced
       1    celery stalk, minced
       1 qt beef stock
       1 c  beer (substitute water)
       1 Tb butter (or a little more)
       2 Tb flour (or a little less)

  Round steak should be sliced thin and pounded lightly to make
  12 cutlets. Pickles should be sliced into quarters lengthwise.

  Cook bacon and onion together until bacon has rendered out
  most of its fat and onion is translucent. Drain excess fat
  if desired and add breadcrumbs.

  Spread each cutlet with mustard. Stuff with a pickle spear and
  a couple heaped Tb of bacon mixture. Roll securely and fasten
  edges and once in the middle with toothpicks.

  Broil or saute rolls until browned on all sides. Put into a
  large skillet or dutch oven on a bed of vegetables. Try to
  fit them all in one layer, two tops. Pour stock and beer
  over, and bring to a simmer on top of the stove. Add water
  (or more stock and beer) to cover. Cover tightly and cook
  on the stove or in a 300F oven for 75 min or until rolls are
  tender. Remove rolls to a warm place. Strain cooking liquid,
  saving vegetables.

  Return cooking liquid to a boil on top of the stove. Make
  a beurre manie from the butter and flour; whisk this into
  the liquid and cook until sauce becomes thick and glossy.
  Season to taste. Add vegetables back if desired. Return
  rolls to sauce to warm up. Serve with spaetzle.

  From : Michael Loo

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