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Sausage Stuffed Beef Roulade w/Beer Sauce
| Sausage Stuffed Beef Roulade with Beer Sauce Categories: Parsley, Onion, Butter, Mushrooms, Bread Crumb, Beer, Beef, German, Stuffed 1/2 pound of Bulk pork sausage 2 tablespoons of Chopped onion Basic-Recipes.com 1/4 cup of Dry bread crumbs 2 pounds of Beef eye-of-round; cut into 8 slices Salt and pepper to taste 8 slices of Bacon 2 tablespoons of Butter 6 small White onions, halved 1/4 cup of flour two 12 ounce cans of beer 2 teaspoons or cubes of beef bouillon 1 pound of Button mushrooms; stemmed 2 tablespoons of Chopped parsley
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Instructions: 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 sauté 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.
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Theoretically, Agnes Rubanka is retiring this month from Milwaukee Area Technical Colleges west campus after 27 1/2 years as a cooking instructor. There are plenty of great cooks in the world, and plenty of talented teachers.Rubanka, by all accounts, is a combination of both. Her student following is so loyal, classes fill months in advance. Someone literally has to die before a new student can get into some of her classes because the same students sign up each session Rubanka is known for her strudels, which intimidate most bakers because the dough must be stretched paper-thin with fingertips, and it easily tears. But anything baked is her forte. For years, shes had a large blue ribbon on her desk from a student, enblazoned: "Best Buns in Town." "If the yeast dies, you make a paste by dissolving more yeast in water, adding a pinch of sugar and flour. You put the paste in a bowl, take a glob of the dead dough in the KitchenAid, and mix it all together. If you dont have a KitchenAid, spread the dead dough thin on a table, put the paste on top and knead it in. "Then you cross your fingers and pray." This is one of Rubankas all-time favorite recipes . Recipe by: Milwaukee Journal Sentinel/Rubanka Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward <dianne@olynet.com> on Nov 13, 1997
