Beefsteak Roulades

A bean recipe for every taste:

Beefsteaks refers to those that you have cut from the well-seasoned cleft or roast beef. Beefsteaks (which means nothing more than beef cuts) are quite capital pieces and always larger, but thinner than fillet steaks.

Season beefsteaks lightly with salt on one side. Chop chanterelles, onion and parsley. Mix with the cheese. Spread half of this amount evenly on the salted side of the beefsteak. Roll up. Pin with roulade needles. Heat fat until smoking hot. Brown roulades all around in it.

Gradually pour beef broth. Grind with a pepper mill. Steam for 45 minutes in a closed saucepan. Take out roulades and arrange in a baking dish. Keep warm. Add the rest of the mushroom mixture to the pot. Cook briefly. Mix flour with canned milk and stir into boiling sauce.

Cook for 5 min, pour over roulades.

Calories per person: 452.

Our menu suggestion:

Clear chicken soup in advance. Beefsteak roulades, bean pods and parsley potatoes as main course. Drink a red Burgundy with it. Top it off with apple and strawberry salad.

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