Saturday, April 16, 2011

Beef Rouladen (Hovězí Ptáčky)

As far as I know most European country has a version of this meal. In some places pork is used but mostly very thin piece of beef roast is the traditional cut.
The filling varies from place to place, not only between countries. In North Bohemia traditional filling is smoked bacon, sausage, onions, hard boiled egg and pickle. This time I made half sized version but recipe is for a full sized Rouladen.

4 slices of rouladen beef (see note bellow)
4” piece of Polish Kielbasa, skin removed and cut into 4 pieces, lengthwise
1 hard boiled egg, quartered
4 pickles, cut in half, lengthwise
4 slices smoked and pre-cooked bacon or ham
1/2 chopped onion
Dijon mustard
Hungarian Paprika
Black pepper and salt
Note: Rouladen beef is cut from rump or round roast and is about 1/4” thick and about 6” wide and 10” long and is tenderized with mallet. This makes the beef quite larger and tender.

2 slices smoked bacon, chopped fine
1/2 chopped onion
Dijon mustard
Hungarian Paprika
Black pepper and salt
1/2 cup of red wine or Marsala

Place beef on cutting board with wider end closer to you.
Spread about 1 Tbs. of mustard on front half ob beef and season with paprika, pepper and salt.
Place bacon or ham on top, followed by sausage, pickle, onions and egg.
Make sure that all toppings, except bacon, are on a nice pile. Start rolling away from you. After 1 and 1/2 turns fold the sides over to enclose the filling and finish rolling. Make sure the roll is tight. Secure with butchers twine around and across.

This time I did half size rolls.

Heat frying pan with 1 Tbs. of oil and 1 Tbs. of butter on medium high. Brown rolls on all sides and set aside. Do not crowd in pan.
When all rolls are browned discard the oil and butter. Add 1 tsp. of fresh butter and chopped bacon. Brown bacon and then add onions and sauté till golden brown. Pour in wine and scrape all fond from bottom of pan. Add chopped pickles and return beef rolls into pan, bring to gentle simmer and cook for 45 minutes. Add wine as necessary if sauce is too low.
Add mustard and chopped eggs and simmer for 5 more minutes. Do not boil or mustard will become bitter.
Remove rolls from pan, cut the twine and slice into 1/2” thick slices.
Serve on preheated plate with the sauce and rice.


Ferdzy said...

Your rouladen look great and as for the sauce it looks so good I would put it in a glass and drink it.

Jerry said...

Marsala, hard boiled egg, gherkin and Dijon create interesting color. I usually run the sauce through blender but this time I had so little I didn’t bother. The sauce has a really nice tang.