2 lb Steak, top round
Salt & fresh ground pepper
4 tbsp Butter
4 tbsp Vegetable oil
1 cup Onions, finely chopped
2 tbsp Flour
16 Flat anchovy fillets, washed
-and dried
1/2 cup Water
A Recipe for
Pikanta Oxrulader (Beef Stuffed W Anchovies A
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Food Tip |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This Recipe for Pikanta Oxrulader (Beef Stuffed W Anchovies A is one of thousands in the Recipes-to-go Beef Cookbook.
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
This is a recipe for Pikanta Oxrulader (Beef Stuffed W Anchovies A from the recipe cookbook of Recipes-to-go (Beef)
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
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| Ralph Waldo Emerson |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8"
thick, between 2 pieces of wax paper with a meat pounder, the flat of
a cleaver or bottom of a pot. Trim to the above size. Heat 1
tablespoon of butter with 2 tablespoons oil in a small skillet and
saut‚ the onions for 5 to 8 minutes or until tender and golden.
Remove from heat and stir in flour. Return to heat and cook 1 or 2
minutes. Reserve 2 tablespoons of this roux for the sauce. Sprinkle
each slice of meat with salt and pepper and spread the remaining roux
evening over the meat. Lay 2 anchovy fillets on each slice, roll them
up securely and either tie with a loop of cord at each end or fasten
with a wooden toothpick inserted through the roll lengthwise. Heat
the remaining 3 tablespoons of butter and 2 tablespoons of oil in a
heavy 10-12" saut‚ pan over moderate heat. When the foam subsides,
add the roulades, 4 at a time. Turn them with kitchen tongs to brown
on all sides. Arrange the browned roulades in a sinlge layer in a 2 -
2 1/2 quart casserole or baking dish that has a cover. The
preparation of the roulades may be done in advance up to this point.
Preheat the oven to 350øF. Deglaze the pan by pouring in 1/2 cup of
water and boiling for 1 or 2 minutes, stirring to scrape up any bits
clinging to the pan. Add the 2 tablespoons of roux that you kept
aside and cook over medium-high heat for 2 or 3 more minutes,
stirring briskly, until the sauce has thickened. Pour over the
roulades, cover and bake for 45 minutes. Serve the oxrulader with
mashed potatoes and gherkins or relish.
Serves: 4
Pikanta Oxrulader (Beef Stuffed W Anchovies A Recipe brought to you by Recipes To-Go