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Sunday, July 22, 2012

Reni's Beef Rouldaen - Patricia Lessard

  • Look for thin slices of beef rump- divide into 4"-5" sized pieces and pound flat if needed.
  • Sprinkle with salt and Pepper. 
  • Top with 1"x 2" piece of raw bacon,
  • some diced onion, and 
  • a thin slice of dill pickle. 

Roll up the piece (like a small jelly roll) and secure with toothpicks.
Heat a heavy skillet with some bacon fat (or veg oil) over medium heat.
Brown the rolls of beef and pace in a dutch oven.
Deglaze the pan with water and pour the drippings over the rolls in the dutch oven,
Bake at 350 degrees for approx 1 1/2 hours.
Thicken gravy and serve.

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