Ptacky Czech Rolled Beef Recipes

Steps:

• Pound beef well to make thin 5" x 5" pieces.
• Season with salt and pepper.
• Spread with mustard.
• Place 1 slice bacon, halved and 1/4 pickle, cut lengthwise, on each slice.
• Slice and saute 1 onion till transparent.
• Place one slice on each beef slice.
• Roll the beef "sandwich" around the pickle.
• Secure with toothpick.
• Dice remaining onion and brown in shortening.
• Place in roasting pan with meat rolls and several cups of broth made from beef bouillon cubes.
• Cover and roast for 1 1/2 hours in a 350 degree oven.
• Baste every 15 minutes with additional broth.
• Remove meat rolls.
• Make gravy by adding flour and sour cream to roaster on stove top.
• Mix and boil. (Mixture will not curdle.)
• To serve, pour gravy over the beef rolls.
• Dumplings are a perfect accompaniment.

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.