BEEF ROULADE

rolada wolowa

With meat mallet pound a 2 lb. 1-inch thick piece of boneless beef (top round steaks are best) until about 1/4 inch thick. Sprinkle with salt and spread with thin coating of prepared brown mustard. Place in fridge.

Season 1/2 lb. ground pork with 1/2 teaspoon salt and several dashes of pork, beef or hunter's seasoning. Add 5-6 washed, dried and finely chopped fresh cultivated mushrooms, 1 whole egg, 3 Tablespoons bread crumbs, 1 Tablespoon chopped parsley and 2/3 cup of milk. Mix well to get uniform consistency.

Spread pounded steak with mixture leaving a 1 inch space along the side towards which it will be rolled. Roll tightly, truss with string, sprinkle with salt and pepper, dust with flour and brown on all sides in 2-3 Tablespoons hot fat. Transfer to baking pan, add 1 cup water and 1 Tablespoon lard. Place in pre-heated 375° oven and reduce heat to 325° after 10 minutes Cover and bake about 90 minutes. 

Cool to room temp, then refrigerate. When thoroughly chilled, remove string and slice 1/4 inch thick. Arrange on platter with tomato wedges, radishes and lettuce in season, or with pickled mushrooms and vegetables in the winter months.

Serve with horseradish sauce or plum sauce. Horseradish sauce may be served in a scooped-out green, yellow or red pepper and plum sauce in a grapefruit or orange shell.