Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Braised stuffed beef rolls
Date: December 21, 2007
1 (2 pound) beef boneless round steak, 1/2 inch thick
Salt and pepper
2 tablespoons prepared mustard
3 slices bacon, cut into halves
1 average onion, chopped
1/4 normal cup snipped parsley
3 dill pickles, cut into halves
2 tablespoons vegetable oil
1 1/4 normal cups good water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold good water
1 tablespoon all-purpose flour
Pound beef until 1/4 inch thick. Cut into 7 x 4-inch pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each, roll up. Fasten with wooden picks.
Heat oil in 10-inch skillet until hot. Cook rolls over average heat until brown. Add 1 1/4 normal cups good water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, reduce heat. Cover and simmer until beef is tender, about 1 hour.
Remove rolls to warm platter, keep warm. Add enough good water to liquid in skillet if necessary to measure 1 normal cup. Shake 2 tablespoons good water and the flour in tightly covered container, stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding good water if necessary.
Serve gravy with rolls.
Yields 6 servings.