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What You Need:
(To Serve: 4 to 6)
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THE STUFFING
A ¾-pound slab bacon or 8 slices bacon, finely diced
¾ cup finely chopped onions
½ teaspoon finely chopped garlic
½ pound ground beef
½ pound ground veal
1 teaspoon salt
Finely ground black pepper
2 tablespoons sweet Hungarian paprika
1/8 teaspoon marjoram
3 eggs, lightly beaten
THE MEAT
3 pounds top round beef, cut into 8 slices of 6 ounces, ¼ inch thick
THE SAUCE
1½ cups finely chopped onions
½ teaspoon finely chopped garlic
1 tablespoon sweet Hungarian paprika
1 cup beef stock, fresh or canned
1 cup tomato puree
2 bay leaves
1 teaspoon salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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THE STUFFING:
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1. In a 10- or 12-inch heavy skillet, cook the bacon until it is slightly crisp, then transfer it with a slotted spoon to a large mixing bowl.
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2. Add the onions and garlic and, stirring occasionally, cook them over medium heat for 6 to 8 minutes, or until the onions are lightly colored, then transfer them to the mixing bowl with the bacon.
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3. To complete the stuffing, combine the ground beef, ground veal, salt, a few grindings of pepper, the paprika, marjoram and eggs with the bacon and the onion-garlic mixture, stirring until they are all mixed. Set aside.
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THE MEAT:
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1. Heat 2 more tablespoons of the reserved bacon fat in the skillet until a light haze forms over it, then add the beef slices and cook them on each side for a minute or 2, or until they are lightly browned. Remove them to a platter.
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THE SAUCE:
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1. Heat another tablespoon of the bacon fat in the skillet and add the onions and garlic to be used in the sauce. Cook them for 6 to 8 minutes, or until the onions are lightly colored.
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2. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Return the skillet to the heat and pour in the stock.
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3. Bring it to a boil, stirring in any brown bits clinging to the bottom and sides of the pan, and add the tomato puree, bay leaves, salt and a few grindings of pepper. Cover and simmer over low heat while you prepare the roulades.
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4. Place about 2 tablespoons of the meat mixture in the center of each browned slice, roll it up and secure it with cord about ¾ inch from each end. Stir the remaining stuffing into the simmering sauce, bring the sauce to a boil and add the roulades.
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5. Turn the heat to its lowest point, cover, and simmer for 40 to 50 minutes, or until the beef is tender. Arrange the roulades on a serving platter and taste the sauce for seasoning. Remove the bay leaves and serve the roulades with the sauce poured over them.
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