Ontario Beef Rouladen recipe
All Recipes Meat and Poultry Recipes Pork Ground Pork Recipes
Ingredients
- 5 tablespoons butter, divided 2 small onions, minced, divided ½ pound ground pork ½ pound lean ground beef 1 cup fine bread crumbs 1 ½ teaspoons salt ½ teaspoon ground black pepper 2 eggs, beaten 16 thin slices beef top round 4 large dill pickles, quartered lengthwise ⅔ cup chopped celery 1 carrot, chopped 4 garlic cloves, minced 3 cups water 1 (6 ounce) can tomato paste ⅓ cup sherry 4 packets beef bouillon granules 1 bay leaf 1 teaspoon cornstarch, or as needed ⅓ cup cold water, or as needed
Nutrition Info
- 475.9 caloriescarbohydrate: 21.2 gcholesterol: 161.2 mgfat: 25.3 gfiber: 3.1 gprotein: 38.5 gsaturatedFat: 11.2 gservingSize: -sodium: 2221.5 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Ontario Beef Rouladen
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Heat 1 tablespoon butter over medium heat in a large frying pan, stir in 1 onion and saute until softened, about 5 minutes. Set aside to cool slightly.
Stir pork, ground beef, bread crumbs, salt, and pepper together in a bowl, stir in onion. Pour beaten eggs over meat mixture, mix with your hands until well combined.
Spread about 1 1/2 tablespoons of meat mixture onto each beef slice, top each with one pickle quarter. Roll beef slices around filling, secure each roll with a toothpick.
Heat 2 tablespoons butter in the same frying pan, place rolls into pan and brown on all sides, about 10 minutes. Remove rolls, place in a single layer in a roasting pan.
Heat remaining 2 tablespoons butter in the same frying pan over medium heat, cook and stir remaining onion, celery, carrots, and garlic until vegetables are soft, about 10 minutes. Stir in 3 cups water, tomato paste, sherry, bouillon granules, and bay leaf, bring to a boil. Pour sauce over rolls in roasting pan.
Bake in the preheated oven until tender, about 3 hours, remove from oven to turn rolls over halfway through the cooking time.
Remove rolls to a heated platter. Place roasting pan with sauce on the stove, bring to a boil. Whisk cornstarch and 1/3 cup water together in a cup, slowly whisk cornstarch mixture into sauce until thickened, about 5 minutes. Drizzle some sauce over the rouladen, serve the remaining sauce in a gravy boat.