-
1
Preheat oven to 350 degrees F.
-
2
Cut beef against the grain into thin pieces.
-
3
Lay flat on table and spread with mustard.
-
4
Sprinkle with salt and pepper.
-
5
Place 3 or 4 pieces of carrots, pickles, onions and bacon on each slice of beef.
-
6
Roll up the rolladen and, if needed, secure with a toothpick.
-
7
Sprinkle the top of rolladen with curry, nutmeg, and paprika.
-
8
Place into a baking pan and cook for 30 minutes.
-
9
After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master.
-
10
Cover with a lid and finish in the oven for 1 hour.
-
11
Then, place in refrigerator until the next day so it can marinate.
-
12
The next day, take the au jus and place in a stockpot and bring to a boil.
-
13
Melt butter in a saucepan and add flour to make a roux.
-
14
Cook over low heat until mixture begins to bubble, stirring constantly.
-
15
Remove from heat.
-
16
Whisk roux into broth and bring to a boil to thicken.
-
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
