Rindsrouladen vom Almochsen (Beef roulade) - vienna.info

Name: Rindsrouladen vom Almochsen (Beef roulade) - vienna.info
Ingredients: 8 rounds beef schnitzel (use ox meat),150g each; 2 tbsps hot English mustard; 3 onions, cut lengthways; 2 ripe tomatoes; 200 ml (0,3 pt) Burgunder (or other full-bodied red wine); 1,2 l (1 qt) vegetable/beef stock or water; 2 juniper berries, lightly pressed; 1 bay leaf; 1 vinegar gherkin (finely chopped); grated lemon rind; 40 ml (0,1 pt) vegetable oil for frying; flour; salt; ground pepper; capers; sprigs of thyme for garnish; 2 carrots; 1 turnip; 1 bunch parsley, leaves plucked; 16 quail eggs (or 3 normal eggs); 8 slices prosciutto (or other cured ham); 2 white onions; a pinch paprika powder; 50-100 g (3/8-1/2 cup) flour (coarse); Peanut oil (for frying)

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Also named “Fleischvogerl” (literally: meat birdie) in Austria, the beef roulade is very popular in the Viennese cuisine. This typical dish, often eaten on Sundays, tastes best with a filling of...

Keywords

Hauptspeisen
Rezept
Kochen
Genuss
Essen
Kulinarik
Rindsroulade
Wiener Küche

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