| Stuffed Beef Rolls in Sauerbraten Gravy
One 3 pound rump roast
1 medium size onion, finely chopped (1/2 c.)
1/2 cup of finely chopped celery
1/2 cup of finely chopped carrots
1/2 cup of vegetable oil
6 cups of fresh bread cubes (12 slices)
2 teaspoons of salt
1/4 teaspoon of pepper
1/2 teaspoon of leaf thyme, crumbled
1/3 cup of all-purpose flour
1 1/2 cup of red wine vinegar
1 1/2 cup of water
One 13 3/4 ounce can of beef broth
2 tablespoons of light brown sugar
1 bay leaf
6 whole allspice
12 peppercorns
6 whole cloves
4 gingersnaps, crushed |
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Cut meat into 12 even pieces; pound to 1/4 inch thickness. Sauté onion, celery, and carrot in 1/4 cup of oil in a large skillet; turn into a large bowl. Add bread cubes, salt, pepper, and thyme; mix until bread cubes are thoroughly moistened. Place 1/3 cup stuffing on each piece of meat; roll up, jelly-roll fashion; secure with wooden picks. Dredge in flour. Brown beef rolls, a few at a time, in remaining 1/4 cup oil in a large skillet; remove to plate when browned. Drain off pan drippings. Stir in vinegar, water, beef broth, and brown sugar. Add bay leaf, allspice, peppercorns, and cloves tied in a small piece of cheesecloth. Bring mixture to boiling. Return beef rolls to skillet; cover. Lower heat. Simmer 1 hour or until tender when pierced with a fork. Remove spice bag; stir in gingersnaps. |