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 poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Pikanta Oxrulader (Beef Stuffed W Anchovies A is one of thousands in the Recipes-to-go Beef Cookbook.
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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| Unknown |
Never eat more than you can lift. |
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This is a recipe for Pikanta Oxrulader (Beef Stuffed W Anchovies A from the recipe cookbook of Recipes-to-go (Beef)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
All sorrows are less with bread. |
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Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
There is no such thing as a little garlic. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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| John Thorne, American food writer |
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
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